4 October 2011
Soup 3 of 25: 15-Minute Southwestern Chicken Soup
When I saw this recipe from Real Simple that claimed to take only 5 minutes of “hands-on” time and 15 minutes total, I was pretty much sold. But I can’t say I had high hopes for flavor. All I knew was that I had to give it a try as my third soup of the season.
Catch up on past Season of Soups:
- Soup #1: Manhattan Clam Chowder
- Soup #2: Easy Beef Stew
- Soup #3: 15-Minute Southwestern Chicken Soup
You’ll need (makes 4 servings as written, with my modifications makes 6-8 servings):
- 1 12-ounce jar salsa verde (I used a 16-oz. jar)
- 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers) I scored a $4.99 rotisserie!
- 1 15-ounce can cannellini beans, drained
- 3 cups chicken broth (I used one and a half 16-oz. boxes of broth for more soup and soupier soup)
- 1 teaspoon ground cumin (optional)
- 2 green onions, chopped (I used probably 10-12!)
- 1/2 cup sour cream
- tortilla chips (optional) (I skipped these)
Make it:
- Empty the salsa into a large saucepan. Cook for two 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 onions, a dollop of sour cream, and some tortilla chips (if desired).
It seriously is that easy. And let me tell you, folks, it was delish. The salsa verde gave it tons of flavor, and I definitely recommend adding lots and lots of green onion (green onion always makes things better!).
Remember to tag your soup recipes with #seasonofsoup so I can find ‘em and reblog!
