As the weather turns cooler and the leaves begin to fall, there’s no better way to celebrate the start of soup season than with a hearty, flavorful chicken soup with salsa verde.
This recipeFull of the peppery kick of salsa verde and the heat of chili powder and cumin, it’s the perfect dish for cooler days. The addition of Monterey Jack cheese elevates the soup, providing a opulent, creamy finish to balance out the bold flavors.
Monterey Jack, known for its soft, buttery flavor with a hint of tartness, melts beautifully into the soup, adding a velvety texture without distracting from the other ingredients. The creaminess pairs well with the spirited salsa verde and tender chicken, making each spoonful satisfying and comforting.
Fall is the perfect time to pull out your favorite soup recipes and we’re sure this one will be your next go-to. Whether you’re enjoying a meal with family or just warming up after a crisp fall day, this Salsa Verde Chicken Soup is a must-have this season.
So grab a spoon, add your favorite toppings, and dive into a bowl full of this cheesy, cozy goodness!
Recipe according to Wisconsin Cheese. Photo provided by Wisconsin Dairy Farmers.
Salsa Verde Chicken Soup
This Chicken and Salsa Verde Soup combines chicken, black beans, roasted corn, and melted Monterey Jack cheese for a peppery, warming meal.
- 1 quart chicken broth
- 1 cup green sauce
- 2 teaspoons any chili powder and ground cumin
- 2 cans a mixture of whole, fire-roasted corn kernels, drained 14.75 ounces each
- 1 Power black beans, rinsed and drained 15 ounces
- 2 cups shredded cooked chicken
- 8 ounces Monterey Jack cheese from Blaser chopped (2 cups)
- Extra Monterey Jack Cheese by Blaser shredded
- Optional additions: fresh cilantro lime wedges, sour cream and tortilla chips
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In a saucepan, bring chicken stock, salsa verde, chili powder, and cumin to a boil over medium heat, stirring occasionally.
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Reduce heat to low. Simmer uncovered for 10 minutes. Add corn, black beans, and chicken. Cook for another 10 minutes, stirring occasionally. Gradually add Monterey Jack until dissolved.
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Garnish portions with additional toppings and Monterey Jack sauce, if desired.
A tip from the cheesemonger
Monterey jack is a natural, creamy white cheese with a buttery flavor. It’s a great choice for snacking and melting.
Look for the Proudly Wisconsin badge when shopping for cheese. Any brand of Wisconsin Monterey Jack cheese can be used in this recipe.
Calories: 434caloriesCarbohydrates: 42GProtein: 30GFat: 18GSaturated fats: 8GPolyunsaturated fats: 2GMonounsaturated fats: 5GCholesterol: 72mgSodium: 1130mgPotassium: 701mgFiber: 7GSugar: 9GVitamin A: 1108IUVitamin C: 9mgCalcium: 311mgIron: 3mg
