AuthorMike EgrieCategory, , , , DifficultyIntermediate
Green Chile Chicken Tortilla Soup
Yields8 Servings
Prep Time15 minsCook Time4 hrs 15 minsTotal Time4 hrs 30 mins
 1 ⅔ jars (15.5 ounces each) salsa verde dip, divided
 3 cups Wholesome Pantry™ organic low sodium chicken stock
 1 (6-pound) oven-ready whole seasoned roaster chicken
 4 cups bite-size tortilla chips, divided
 ½ cup ShopRite® sour cream
1

In 6-quart slow cooker, stir 1 jar salsa and stock; add chicken, breast side up. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender. Transfer chicken to cutting board; let stand 20 minutes

2

Stir 2 cups tortilla chips into cooking liquid; cover and cook 10 minutes or until chips are very tender. With blender or stick blender, in batches if necessary, purée soup until almost smooth and return to slow cooker.

3

Remove breast, wing and thigh meat from chicken; discard skin. With 2 forks, shred chicken; stir 4 cups chicken and remaining 2/3 jar salsa (about 1 cup) into slow cooker (reserve and refrigerate remaining chicken in an airtight container for another use). Makes about 10 cups.

4

Serve soup topped with sour cream along with remaining 2 cups tortilla chips.

Chef Tips:
Customize this recipe by swapping the chicken with Wholesome Pantry™ organic cannellini beans and/or sour cream with plain nonfat Greek yogurt. To replace chicken with beans, in step 1, use 2 (15.5-ounce) cans white beans and cook 3 hours; in step 3, stir 1 (15.5-ounce) can white beans into slow cooker.

Use leftover chicken to make chicken salad, or serve in tacos or quesadillas.

Ingredients

 1 ⅔ jars (15.5 ounces each) salsa verde dip, divided
 3 cups Wholesome Pantry™ organic low sodium chicken stock
 1 (6-pound) oven-ready whole seasoned roaster chicken
 4 cups bite-size tortilla chips, divided
 ½ cup ShopRite® sour cream

Directions

1

In 6-quart slow cooker, stir 1 jar salsa and stock; add chicken, breast side up. Cover and cook on high 4 hours or low 8 hours or until chicken is very tender. Transfer chicken to cutting board; let stand 20 minutes

2

Stir 2 cups tortilla chips into cooking liquid; cover and cook 10 minutes or until chips are very tender. With blender or stick blender, in batches if necessary, purée soup until almost smooth and return to slow cooker.

3

Remove breast, wing and thigh meat from chicken; discard skin. With 2 forks, shred chicken; stir 4 cups chicken and remaining 2/3 jar salsa (about 1 cup) into slow cooker (reserve and refrigerate remaining chicken in an airtight container for another use). Makes about 10 cups.

4

Serve soup topped with sour cream along with remaining 2 cups tortilla chips.

Green Chile Chicken Tortilla Soup
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