With Thanksgiving coming up this week, I’m excited that I had leftover soup in the freezer. There’s nothing better during a crazy week than not having to cook; making a big batch of soup is just the way to do it!
I’ve also recently become obsessed with my immersion blender. There’s nothing that thing can’t improve (okay, there’s probably a lot, but with soup, you can’t go wrong). If you don’t have an immersion blender, you can use a normal blender, or just leave it chunky, whatever works for you.
The chicken could also be substituted for turkey for a post-Thanksgiving meal that’s better than leftovers.
Chicken Verde Soup
Calories: 124 kCal
1.25 lbs boneless, skinless chicken, cooked & shredded
1 cup frozen corn
6 cups chicken broth
1 jar salsa verde
1/8 cup Chipotle Cholula Sauce
1) Mix shredded chicken, corn, broth, hot sauce and salsa in a large pot. Bring to a low boil.
2) When starting to bubble, turn heat off, and insert immersion blender into pot. Keep tip in the soup at all times!
3) Blend until thickened up, and an almost velvety texture.
4) Serve or let cool and put into containers and freeze. Serve as-is, or top with greek yogurt, avocado and tortilla strips.