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!
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