SEARCH FOR PRODUCTS WITH OUR NEW MOBILE APP | Available on IOS & Android

×

Southwest Chicken Soup

Print recipe

Ingredients (serves 4)

  • 1 (12-ounce) jar salsa verde
  • 3 cups cooked, shredded chicken (rotisserie chicken or other cooked leftover chicken)
  • 1 (15-ounce) can of cannellini beans, drained and rinsed
  • 3 cups low-sodium chicken broth (or homemade chicken broth)
  • 1 teaspoon ground cumin
  • 2 green onions, chopped (optional garnish)
  • sour cream (optional garnish, but really good)
  • tortilla chips (optional garnish, almost necessary!)

Directions

  1. Combine the chicken broth and the salsa into a large saucepan.
  2. Cook for 2 minutes over medium-high heat, then add the shredded chicken, beans, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
  3. Ladle into bowls and sprinkle with green onions, add a dollop of sour cream, and some tortilla chips (if desired).
Print recipe
Back to Top