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Southwestern Chicken Soup Recipe

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This recipe for Southwestern Chicken Soup, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Huschle
Added: Thursday, October 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 12 oz jar salsa verde
3 cups cooked shredded chicken (1 sm deli counter rotisserie chicken)
1 15 oz can cannellini beans, drained
3 cups chicken broth
1 tsp ground cumin (optional)
tortilla chips, sour cream, green onion (optional garnishes)

Directions:
Directions:
Empty salsa into large saucepan. Cook 2 minutes over medium high heat, then add chicken, beans, broth and cumin (if desired). Bring to a boil, lower heat to a simmer and cook for 10 minutes stirring occasionally. Top soup with tortilla chips, sour cream, green onions if desired. For soupier dish, use 4 cups broth.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
From Real Simple magazine. This is yummy and easy! The hotter the salsa the more kick. Great over rice too!!

 

 

 

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