Southwestern Chicken Tortilla Soup |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tried and true, this has become my favorite soup! Add green chiles, garlic or sub black beans for variety. From the September 2004 issue of Real Simple magazine. Ingredients:
1 (12 ounce) jar salsa verde |
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken) |
1 (15 ounce) can cannellini beans, drained |
3 cups chicken broth |
1 teaspoon ground cumin (optional) |
2 green onions, chopped |
1/2 cup sour cream |
tortilla chips (optional) |
Directions:
1. Empty the salsa into a large saucepan.
2. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired).
3. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
4. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
5. (For a soupier dish, use 4 cups of broth).
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