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Print Recipe

Meat

Southwest Chicken Soup

About the 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

Combine the chicken broth and the salsa into a large saucepan.
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.
Ladle into bowls and sprinkle with green onions, add a dollop of sour cream, and some tortilla chips (if desired).

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