Southwestern Chicken Soup
Serves 4|
Hands-On Time:
05m
|
Total Time:
15m
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
- 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.
- 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
- Per Serving
- Calories 381
- Calcium 124mg
- Carbohydrate 27g
- Cholesterol 91mg
- Fat 13g
- Fiber 5g
- Iron 4mg
- Protein 35mg
- Sat Fat 6g
- Sodium 668mg
What does this mean? See Nutrition 101.
Quick Tip
For the crispiest results, broil chicken pieces skin-side up. If the recipe calls for turning the meat halfway through, start
bone-side up.
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