Thursday, February 11, 2010

Southwestern Chicken Soup- One of my favorites!

1 deli counter rotisserie chicken
1 24 oz jar of salsa verde
1 15oz. can canellini beans, drained
3 cups of chicken broth
1 tsp. ground cumin
1/2 cup sour cream

Remove chicken from bones and shredd. Place in large saucepan. Empty the salsa verde into saucepan. Cook 2 minutes over medium high heat, then add chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally.

Serve with a dollop of sour cream on top and some torilla chips.

I also recommend doubling this recipe. Seriving size is for 3.


Kate @ The Gaines Gang said...

This sounds de-lish! I can't wait to give it a try!

Thanks so much~!

Andrea Van Drunen said...

I made this for dinner tonight. We loved it! Thanks, Kel.

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