Southwestern Chicken Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    (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).

    Brief Description

    Cooked chicken (great use for leftover chicken pieces) simmered with salsa verde, broth, beans and seasonings for a quick hearty soup.

    Main Ingredient:


    Category:  Soups

    Cuisine:  Southwestern

    Prep Time: 20 min
    Cook Time: 25 min


    Real Simple, October 2004, photo by Andrew Woffinden

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    Posted On:

    December 12, 2018

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