Southwestern Chicken Soup

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 was one of the easiest things I have ever made and my husband loved it. Some chopped red onion and chunks of tomato might be good next time.

Taste more sodium than flavor. Quick, but needs help.

Easy, fast and delicious! I added an extra can of beans and some cilantro. :D

Love it - I cant's stop sharing this recipe with others!

Great soup! Really yummy and oh so easy to do. Enjoy with corn bread made in an iron skillet. Also added an extra can of beans.

This was a good, quick weeknight meal. I added more cumin, chipotle chili powder, and a dash of liquid smoke to make it a bit more flavorful.

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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.

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