Southwestern Chicken Soup

spoon-glass
Photo by Alexandra Rowley
Southwestern Chicken Soup 3.6 1049 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 381 calories
    • Fat 13 g
    • Sat Fat 6 g
    • Cholesterol 91 mg
    • Sodium 668 mg
    • Protein 35 mg
    • Carbohydrate 27 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 124 mg

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. 

Ingredients

  1. Check 1 12-ounce jar salsa verde
  2. Check 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
  3. Check 1 15-ounce can cannellini beans, drained
  4. Check 3 cups chicken broth
  5. Check 1 teaspoon ground cumin (optional)
  6. Check 2 green onions, chopped
  7. Check 1/2 cup sour cream
  8. Check 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. 

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