Monday, May 17, 2010

Southwestern Chicken Soup

12 oz salsa verde
3 cups cooked chicken pieces
15 oz cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onions, chopped
1/2 cup sour cream
Tortilla chips

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

(We also add rice and cook the soup to the rice’s instructions to thicken up the soup.)

Bring to a boil. Lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips. (We also put cheese on it. This is my FAVORITE soup.)

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