Use rotisserie chicken or leftover chicken in this easy Southwestern-flavored chicken soup.
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)
How to Make It
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.
I made this tonight in about 20 minutes. Tearing up the chicken took the longest. I always read the reviews and decided to add black beans and 11 oz shoepeg (white) corn. I used 16oz. Herdea salsa verda and 32 oz. Chicken broth, along with a little salt and pepper, otherwise I followed the recipe. I did also top the soup with avocado . I let it cook for 1 1/2 hours. It was wonderful.
This is my go to recipe for an unexpected cold rainy or snowy day. It is easy to put together and the flavors blend wonderfully for a nice comfort meal. I usually
add avocado slices and a tbsp of shred cheese to each bowl. I like the blue corn tortilla chips on top of it all.