If you like spice and hot then you’ll love this southwestern chicken soup. I usually double this soup as it’s also good leftover the next couple of days. A single batch probably feeds about 4 people.
Here are the ingredients:
- 1 12-ounce jar of roasted salsa verde. I use medium heat for spice. I don’t like the super hot salsa.
- 3 cups of cooked, diced chicken. I either used chicken breast, diced up into 1-inch cubes, and cooked in olive oil, or you could use chicken that you have leftover or even the rotisserie chicken you can buy at the store.
- 1 15-ounce can of cannellini beans, drained and rinsed.
- 3 cups of chicken broth
- 1 teaspoon of ground cumin
For the garnish:
- 2-3 chopped green onions
- sour cream
- tortilla chips
Here’s how to put it all together:
I typically use a Dutch oven, but you can use any large saucepan
Empty the salsa verde in the pan and cook over medium-high heat for a 2-3 minutes
Stir in the chicken, beans, broth, and cumin
Bring to a boil, lower heat, and simmer covered for 10 minutes stirring occasionally
When heated through, place soup in individual serving bowls and top with sour cream, onion, and tortilla chips.
This would be great with southwestern cornbread
Enjoy!
