Prep 15 mins
Cook 0 mins
This is my favorite soup of all time, not to mention the easiest I've ever made! I've made it in a slow-cooker putting all the ingredients in with frozen chicken breasts and added spinach right before serving. Turned out great!
- 4 cups chicken broth
- 1 cup salsa
- 19 ounces red kidney beans, rinsed and drained
- 1 1⁄2 cups cooked chicken, shredded
- 2 cups Baby Spinach
- mozzarella cheese (optional)
- In a large saucepan bring broth and salsa to a boil.
- Add beans and chicken, heat through.
- Stir in spinach, cook just until wilted.
- Top with cheese if desired.
DH and I thought that this was full of flavor and very easy to prepare. With so little ingredients and very little time to put together it came out an excellent meal. I severed it with tortilla's and a spoon. :) Thanks so much for this excellent recipe SweetySJD
Tagged for 1-2-3- Tag Jan 2007 Well I was unsure how we would like this type of chicken soup but now it will go into my faves. Never used kidney beans in my chicken soup before and was waiting for the "what is that?", but DH and friends enjoyed this. The salsa I used was mild, but I did set out some red pepper flakes for those more inclined to HOT. The cheese did it for me. I can have cheese for dessert. :) Very good recipe and highly recommended for a different type of chicken soup with some robust flavors.
This is really very good for such a quick soup. I just love things like that. I had a can of mixed beans and used that without draining. Sadly the last salsa I bought is as thin as water and I know that a thicker one would have been better. I micro-ed the chicken them chopped it up and tossed it all in and the spinach was an excellent addition. Good job Sweety.