One thing I always have in my pantry are organic chicken stock, beans (black or can­nelini) and salsa. That way I can always make my favorite South­west­ern Chicken Soup.

I have to say that I’m spoiled. When I have tor­tilla or south­west chicken soup at var­i­ous places, I always think “mine’s bet­ter” because mine is always dif­fer­ent each time around and allows for adaptation.

I first got wind of the South­west­ern Chicken Soup recipe cour­tesy of Grown Up Girlie and when I make a batch, I always make sure that there will be extra for lunch or din­ner dur­ing the week. I adapted the recipe from Real Sim­ple (where the photo is from because I was too hun­gry to take pic­tures) and this recipe kicks butt time and time again…

South­west­ern Chicken Soup (adapted from Real Simple)

1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotis­serie chicken or left­overs)
1 15-ounce can can­nellini or black beans, drained
3 cups chicken broth
1 tea­spoon ground cumin (optional)
Pinch of Cayenne (optional)
1 small yel­low onion, sauteed
1/2 cup sour cream
Tor­tilla chips (optional)
Shred­ded ched­dar cheese (optional)
Spritz of lime juice (optional)

• Dice the onion and saute in olive oil
• Empty the salsa into a large saucepan.
• Cook 2 min­utes over medium-high heat, then add the chicken, beans, broth, and, if desired, lime juice, cayenne and cumin.
• Bring to a boil, lower heat to a sim­mer, and cook for 10 min­utes, stir­ring occasionally.
• Top each bowl with a sprin­kling of cheese, a dol­lop of sour cream, and some tor­tilla chips (if desired). For a soupier dish, use 4 cups of broth.

Can’t go wrong with Chicken soup when you are look­ing for a bit of comfort-y good­ness. Buon apetito!