last night i posted this amazing Southwestern Chicken Soup that i made on ‘katetheshark makes you hungry,’ and everyone wanted to know the recipe! well, here it is!
i pulled this great idea from RealSimple.com’s website, tweaked it, and made my own version:
Southwestern Chicken Soup
- 1 12-ounce jar salsa verde (*i picked up a great salsa verde from Trader Joes!)
- 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers) *(i used a rotisserie chicken!)
- 1 15-ounce can cannellini beans, drained (*i actually used 1 can of pinto beans and 1 can of light kidney beans…I LOVE BEANS!)
- 3 cups chicken broth
- 1 teaspoon ground cumin (optional) (*instead, i used a 1 tsp of paprika and 1 tsp of cayenne pepper)
- 2 green onions, chopped (*THIS IS A BIG CHANGE: i used a diced red pepper, 1 shredded carrot, and 1/2 cup of diced red onion, sau·téed it, then put it in the soup)
- 1/2 cup sour cream
- tortilla chips (optional)
- *added cheddar cheese
- *added avocado
- 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.
perfect dinner for a fall October night!