Southwest Chicken Soup
Source: Macaroni and Cheesecake
Source: Macaroni and Cheesecake
Ingredients:
1 (12 oz.) jar salsa verde (*I use about 8 oz)
3 cups chicken, cooked & shredded (approximately 2 large chicken breasts)
1 (15 oz.) can canellini or great northern beans, drained & rinsed
3 cups low sodium chicken broth
1 can corn, drained
1 can black beans, drained (optional)
1/2 tsp. ground cumin
1 tsp. chili powder
pinch cayenne
1 (12 oz.) jar salsa verde (*I use about 8 oz)
3 cups chicken, cooked & shredded (approximately 2 large chicken breasts)
1 (15 oz.) can canellini or great northern beans, drained & rinsed
3 cups low sodium chicken broth
1 can corn, drained
1 can black beans, drained (optional)
1/2 tsp. ground cumin
1 tsp. chili powder
pinch cayenne
For Serving:Shredded Cheese
Light Sour Cream
Cilantro, chopped
Tortilla Chips
Light Sour Cream
Cilantro, chopped
Tortilla Chips
Directions:
Add salsa verde to a large saucepan and cook for 2 minutes over medium to medium high heat. Add in chicken, beans, chicken broth, corn, black beans (if using), chili powder, cumin & cayenne. Bring to boil. Once boiling, reduce heat to medium low to simmer. Let cook 10 minutes, stirring occasionally.
Add salsa verde to a large saucepan and cook for 2 minutes over medium to medium high heat. Add in chicken, beans, chicken broth, corn, black beans (if using), chili powder, cumin & cayenne. Bring to boil. Once boiling, reduce heat to medium low to simmer. Let cook 10 minutes, stirring occasionally.
Dip soup into bowls and top with shredded cheese, sour cream & cilantro and serve with tortilla chips for dipping. Can also serve in bread bowls and use the bread to dip in.
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