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Southwestern Chicken Soup

Use rotisserie chicken or leftover chicken in this easy Southwestern-flavored chicken soup.

Real Simple OCTOBER 2004

  • Yield: Makes 4 servings
  • Prep time:5 Minutes
  • Other:10 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calcium: 124mg
  • Calories: 381
  • Calories from fat: 0%
  • Carbohydrate: 27g
  • Cholesterol: 91mg
  • Fat: 13g
  • Fiber: 5g
  • Iron: 4mg
  • Protein: 35mg
  • Saturated fat: 6g
  • Sodium: 668mg

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Southwestern Chicken Soup recipe