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Salsa Verde Chicken Soup

Salsa Verde Chicken Soup with Squash

This salsa verde chicken soup with squash is rich, easy-to-make comfort that you will love on a cold night.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
40 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 409kcal

Equipment

  • Soup pot

Ingredients

  • 1 tablespoon neutral oil
  • 1 pound ground chicken
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • Pinch of cayenne powder, optional
  • 5 scallions, trimmed and minced; white and green parts kept separate
  • 7- ounce can diced green chilies
  • 16- ounce jar salsa verde
  • 6 cups water or chicken stock
  • 1 pound butternut squash, peeled, seeded, and cut into bite-sized cubes
  • 1 cup dry orzo
  • Salt and pepper
  • Sour cream, optional, for serving

Instructions

Cook the chicken:

  • Heat the oil in a large pot over medium-high heat. Add the chicken and season with salt and pepper. Cook for 8–12 minutes, breaking it up as it cooks until completely cooked through.
  • Add the chili powder, garlic powder, cayenne powder, and white parts of the scallions. Cook for 1 minute until fragrant.

Simmer the soup:

  • Add the green chilies and salsa verde. Pour in the water and add the butternut squash. Add a big pinch of salt. Bring to a boil, reduce heat, and simmer for 30 minutes until the squash is tender.

Finish the soup:

  • Taste the soup and add more salt and pepper if needed. Use the back of your spoon to mash up some of the squash to make a thicker broth.
  • Return to a boil and add the orzo. Cook for 10–12 minutes until the orzo is tender. Stir regularly to prevent the orzo from sticking. See note.
  • Turn the heat to low. Add half the minced scallion greens. Simmer for 5 minutes. Taste and season once more. Turn off the heat.

To serve:

  • Ladle the soup into bowls. Garnish with the remaining scallion greens and a dollop of sour cream if you like. Enjoy!

Notes

If you prefer, to avoid the pasta swelling overnight, cook the orzo separately and add it back into the soup or serve and store it separately.

Nutrition

Calories: 409kcal | Carbohydrates: 47g | Protein: 27g | Fat: 14g | Sodium: 308mg | Fiber: 6g | Sugar: 4g | Vitamin C: 44mg
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