SOUTHWESTERN CHICKEN SOUP
1 12 ounce jar salsa verde
6 boneless chicken breasts, cooked and chopped
2 15-ounce cans cannellini beans, rinsed and drained
4 cups low sodium chicken broth
1 tsp ground cumin
1/2 Cup chopped green onions
Sour Cream for topping
Mexican Cheese, shredded
Tortilla Chips for topping
Empty the salsa into a large pot and cook for about 2 minutes. Add the cooked chicken. Add the beans, broth and cumin and bring to a boil. Lower the heat and simmer. Cook 10 minutes, stirring. That’s It. You are done!
Serve in bowls with your favorite toppings.
I thought this would be enough soup to feed my family. Alas, I was wrong. There were many grumblings when third son got the last helping (his third!) and then The Husband was left hungry.
Just a FYI!
What are you doing with all the rain? Even my rain barrel is overflowing!