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Southwestern Chicken Soup

Alexandra Rowley
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

  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. 
October 2004
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This flavorful, hearty upgrade of the Mexican classic is a definite crowd-pleaser.

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.

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.

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