Chicken Salsa Soup


The Chicken Salsa Soup recipe.  Your favorite rotisserie chicken and fresh zucchini, bell pepper, yellow squash and LA VICTORIA® SUPREMA® Salsa are the simply delicious foundation for this big pot of goodness.  Mix things up and add your favorite in-season fresh vegetables.

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Chicken Salsa Soup

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Recipe Ingredients

  • 3 tbsp olive oil
  • 1 diced small sweet yellow onion
  • 1 red bell pepper, cleaned and diced
  • 1 diced zucchini
  • 1 diced yellow squash
  • 2 ears corn kernels, cut from the cob
  • 2 cloves garlic, minced
  • 1 tbsp ancho or chipotle chile powder
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • 1 (16-ounce) jar LA VICTORIA® SUPREMA® Salsa
  • 4 cups chicken broth or stock
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 store bought rotisserie chicken, meat shredded from the bones
  • 1 lime, juiced
  • 2 cup crumbled tortilla chips

Cooking Directions

  1. Heat olive oil in large soup pot over medium heat.
  2. Add onion and sauté, stirring often 10 minutes.
  3. Increase heat to medium-high and add bell pepper, zucchini and yellow squash; cook until the vegetables begin to brown, about 5 minutes.
  4. Add corn kernels and garlic and sauté 1 minute more.
  5. Add ancho chile powder and cumin and season with salt and pepper. Cook, stirring often, for 5 minutes more.
  6. Add LA VICTORIA® SUPREMA® Salsa and stock and bring to a simmer.
  7. Add black beans and shredded chicken and cook 5 minutes. Stir in lime juice.
  8. To serve soup, ladle it into big bowls and top with crumbled tortilla chips and queso fresco.

Nutritional Information

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