Sunday, May 1, 2011

Southwestern Chicken Soup

Some things are all day things. Some things are half day things. Some things are five minute things which taste like all day things! Yay for these! This is the kind of recipe that is filling, fabulous, and fast! Just like me! Ha ha, ok well maybe not appropriate but whatever. I made this for a friend-in-need last week and was so glad to get the phone call the next day that she was enjoying leftovers for lunch! Bonus! Double this easy recipe to share, freeze, or serve your son's soccer team on a random Thursday night.

Southwestern Chicken Soup

  • 12 oz jar Salsa Verde (*pick your fave)

  • 3 cups cooked Chicken cut up or shredded (1 Rotisserie or 2 boneless skinless chicken breasts)

  • 15oz Cannellini Beans, drained

  • 3 cups Chicken Broth

  • 1 teaspoon Ground Cumin

  • 2 Green Onions, chopped

  • Sour Cream for garnish

  • Grated Cheddar Cheese for garnish

  • Tortilla Chips for serving

Empty salsa into large saucepan or pot. Cook 2-4 minutes over medium heat then add chicken, beans, broth, and cumin. Bring to boil, lower heat to simmer and cook 10 minutes. Stir continuously. Top each bowl with green onions, sour cream, cheese, and chips. Enjoy!

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