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San Luis Salsa Chicken Soup


  • Chopped Cilantro 
  • Tortilla Chips 
  • Sliced Avocado 
  • Chopped radishes
  • Squeeze of Lime or Lemon



Store Bought Rotisserie Chicken Shredded

(1) 16 oz. Jar of San Luis Salsa Company Original, Medium or Habanero Salsa

2 Tablespoons of Avocado Oil 

3 Stalks of Celery Chopped

2 Large Carrots Chopped

½ of a large white onion 

2 Cloves of Crushed garlic 

32 ounces of Vegetable or Chicken Stock

15 oz. can of Hominy drained and rinsed.

1 ½ Tablespoons of Chili Powder

Salt and Pepper to taste



Warm the Avocado oil in a large stock pot over medium heat. Add the celery, carrots, onion and season with chili powder, salt and pepper. Sauté adding the garlic last so that it doesn’t burn. Cook until the veggies are soft. Pour the Salsa and stock in with the veggies, add the hominy and chicken to the pot. 


Reduce the heat to low, cover the pot and simmer for approximately 15 minutes until the soup is aromatic.


Ladle into soup bowls and top the soup with garnishes. Serve with warm tortillas.