Southwestern Chicken Tortilla Soup


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

1 Empty the salsa into a large saucepan. 2 Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). 3 Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. 4 Top each bowl with a sprinkling of onions, a dollop of sour ...

View full recipe at SpringPad


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