Southwest Chicken Soup

“Do yourself a favor and add this to your meal planning rotation! Forget Taco Tuesday, it’s Southwest Chicken Soup Sunday!”

-Bobbie Jo

1 (12oz.) can salsa verde
3 cups cooked chicken,
shredded or diced
1 (15 oz.) can cannelloni
beans, drained
3 cups chicken broth
2 green onions, chopped
2 cups SWP Yellow Corn
1 teaspoon ground cumin
1 teaspoon chili powder
Sour cream and tortilla chips
for serving
Empty salsa verde into large saucepan. Cook for 2 minutes over medium-high
heat. Then add chicken, beans, broth, cumin, corn, and chili powder (if using).
Bring to a boil, lower heat to simmer, and cook for 10 minutes, stirring
occasionally. Top each bowl with sour cream and onions.

**A rotisserie chicken works great for the amount of cooked chicken needed.