Southwestern Chicken Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
