A zesty and lightly spicy delight that’s a snap to make.
Makes 4 hearty servings
1 12 oz [355 ml] jar of salsa verde
3 cups [750 ml] cooked chicken pieces from a left over rotisserie or home cooked chicken
1 15 oz [445 ml] can cannellini beans, rinsed and drained
3½ cups [875 ml] chicken broth
1 tsp [5 ml] ground cumin
Empty the salsa jar into a large saucepan. Cook 2 minutes over medium-high heat then add the chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally. Add a bit of salt and some freshly ground black pepper to taste.
To serve, top each bowl with a sprinkling of onions, a dollop of sour cream, diced avocadoes and fresh coriander. Each with a spoon or with tortilla chips, it’s a pretty hearty soup, almost like a stew or a chili. You can add more broth if you prefer a soupier dish.
Recipe Credit: Adapted from Real Simple Magazine.