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Southwestern Chicken Soup

Photo: Oxmoor House
Prep time 5 mins
Other time 10 mins
Yield Makes 4 servings
Use rotisserie chicken or leftover chicken in this easy Southwestern-flavored chicken soup.

Ingredients

  • 1 12-ounce jar salsa verde
  • 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
  • 1 15-ounce can cannellini beans, drained
  • 3 cups chicken broth
  • 1 teaspoon ground cumin (optional)
  • 2 green onions, chopped
  • 1/2 cup sour cream
  • Tortilla chips (optional)

Nutrition Information

  • calcium 124 mg
  • calories 381
  • caloriesfromfat 0 %
  • carbohydrate 27 g
  • cholesterol 91 mg
  • fat 13 g
  • fiber 5 g
  • iron 4 mg
  • protein 35 mg
  • satfat 6 g
  • sodium 668 mg

How to Make It

  1. Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.