Southwestern Chicken Soup

Southwestern Chicken Soup
Alexandra Rowley
Add cumin and a jar of salsa verde for that authentic Southwestern kick.

Get the recipe.
Serves 4
preparation
5
minutes
cooking
15
minutes

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)

Directions

  1. Empty the salsa into a large saucepan. Cook for 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.
  2. 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. 
September 2004

Nutritional Information

  • Per Serving
  • Calories 381
  • Calcium 124 mg
  • Carbohydrate 27 g
  • Cholesterol 91 mg
  • Fat 13 g
  • Fiber 5 g
  • Iron 4 mg
  • Protein 35 mg
  • Sat Fat 6 g
  • Sodium 668 mg
What does this mean? See Nutrition 101.