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
Ingredients | Directions |
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 (optional) 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. |