Southwestern Chicken Tortilla Soup
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 340.19 g jar salsa verde
- 709.77 ml cooked chicken pieces (1 small deli-counter rotisserie chicken)
- 425.24 g can cannellini beans, drained
- 709.77 ml chicken broth
- 4.92 ml ground cumin (optional)
- 2 green onions, chopped
- 118.29 ml sour cream
- tortilla chips (optional)
directions
- Empty the 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 onions, a dollop of sour cream, and some tortilla chips (if desired).
- (For a soupier dish, use 4 cups of broth).
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Reviews
-
I have been making this for years (actually since 2004 when that magazine issue came out), ahd I have to say it is LOVED by everyone who tastes it. But the best part about it is how easy it is to put together. I do double all the ingredients to make a bigger batch, since it always seems to disappear.