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Southwest Chicken Soup Recipe

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This recipe for Southwest Chicken Soup is from Our Fun Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12 oz.) can salsa verde (I used two 7 oz. cans of Herdez salsa verde)
3 cups cooked chicken
1 (15 oz.) can cannelloni beans, drained
3 cups chicken broth (I used 5 cups)
2 green onions, chopped
˝ package frozen corn (I used the kernels of 1 large ear of fresh sweet corn)
1 teaspoon ground cumin (more or less to taste)
1 teaspoon chili powder (more or less to taste)
sour cream
tortilla chips
Directions:
Directions:
Empty salsa verde into large saucepan. Cook 2 minutes over medium-high heat. Then add chicken, beans, broth, cumin, corn and chili powder. Bring to a boil, lower heat to simmer, can cook 10 minutes, stirring occasionally. Top each bowl with onions, sour cream and chips. Use more broth for soupier mixture.
I used chopped rotisserie chicken. It worked well. Very good.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe was included in a Bible study book by Kelly Minter, “Nehemiah, a Heart That Can Break".

 

 

 

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