4 cups of rotisserie chicken, shredded or cut into bite-size pieces
fresh cilantro and lime wedges for serving
In a large soup pot, heat olive oil over medium-high heat. Add onions and carrots, followed by a pinch of salt. Sauté until the onions are translucent and the carrots start getting soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
Add celery, bell pepper, and mushrooms in the pot. Pour chicken bone broth over the vegetables and stir in red salsa and green salsa. (If you’ve made our Mexican rice, you may substitute the preserved tomato and onion mixture for the red salsa.) Add dried basil and mix.
Without Noodles:Bring to a simmer, cover and cook on medium heat for 15 minutes or until the vegetables are tender. With Noodles: Bring to a boil, add noodles and cook on high heat for 8-10 minutes until the noodles are tender. The vegetables should be soft by then.
Uncover, reduce heat to medium-low. Add chicken and allow the chicken to heat through, stirring occasionally. Taste, add more salt if desired.
Remove from heat. Dish and garnish with fresh cilantro leaves. Serve with lime wedges. Enjoy!
Nutrition facts were calculated without egg noodles.
FOR A SLOW COOKER VERSION:
Instead of using cooked chicken, season 4 raw skinless chicken breasts with salt and pepper. Place at the bottom of a 6-quart slow cooker. Add onions, carrots, garlic, celery, bell pepper, mushrooms, broth and salsa in the slow cooker. Drop a bay leaf and a few black peppercorns. Cover and cook on low for 5-6 hours.
If using noodles, add them in 30 minutes before the chicken soup is done. Uncover, shred the chicken breast meat with two forks. Taste and add more salt if desired. Dish and garnish with fresh herbs. Serve with lime wedges. Enjoy!