In a large soup pot, melt salted butter over medium heat. Add chopped onion, carrots, celery, and minced garlic, sautéing for about 5 minutes until softened.

Sprinkle in taco seasoning, and add salt and black pepper to taste. Pour in broth and add cubed potatoes. Bring to a gentle simmer and cook for about 10 minutes until potatoes are tender.

Stir in chunky red salsa and salsa verde, mixing thoroughly. If using shredded chicken, fold it in gently. Heat through for about 5 minutes, stirring occasionally.

Remove from heat and stir in chopped fresh cilantro. Taste and adjust seasoning if needed. Ladle into bowls and garnish as desired, serving warm.