• 1 12-ounce jar salsa verde
  • 3 cups cooked chicken pieces
  • 1 15-ounce can cannellini beans, drained
  • 3 cups chicken broth
  • 1 teaspoon ground cumin (optional)
  • 2 green onions, chopped
  • 1/2 cup sour cream
  • Tortilla chips (optional)

I’m calling this my Tuesday Quickie recipe and it’s also a nice spin on a traditional chicken soup.  And to make this three-fold, it’s a great way to switch up your Taco Tuesday!  I’m pulling this recipe from the all new My Recipes cookbook that I’m also giving away this week.  It’s just another one of the great recipes that you can cook up quickly during your busy weeks.

Heat the salsa in a large pot.  Add in the chicken, beans, broth and cumin and then bring to a boil.  Bring the heat down to low and simmer for 10 minutes.  Divide the soup among 4 bowls and top with a sprinkle of onions, a dollop of sour cream and tortilla chips.  To make this a bit soupier, use 4 cups of broth.

southwestern chicken soup