Recipe Detail

Southwestern Chicken Soup

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Number of Servings:


  1. 1 jars - 12 oz. salsa verde (mild, medium or hot - as desired)
  2. 3 cups - cooked chicken pieces (1 small rotisserie chicken or leftovers)
  3. 1 cans - 15 oz. cannellini beans drained
  4. 3 cups - to 4 cups chicken broth use more broth if a soupier dish is desired
  5. 1 teaspoons - ground cumin optional
  6. 2 - green onions chopped, optional for serving
  7. 1/2 cups - sour cream for serving with
  8. - tortilla chips optional, for serving


(For a soupier dish, use 4 cups of broth.)

Empty salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth and cumin (if desired).

Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally.

Top each bowl with a sprinkling of green onions, a dollop of sour cream, and some tortilla chips (if desired).


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