Southwestern Chicken Soup

Southwestern Chicken Soup
Photo by Alexandra Rowley


  • 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
  • 1 15-ounce can cannellini beans, drained
  • 2 green onions, chopped
  • ½ cup sour cream
  • Tortilla chips (optional)
  • 1 12-ounce jar salsa verde
  • 1 teaspoon ground cumin (optional)
  • + 1 more ingredients
    • 3 cups chicken broth

Empty the salsa into a large saucepan. Cook 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 ...

View full recipe at My Recipes


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