Leftover turkey? And need more recipes to use it up? Southwest Chicken Soup is the answer. So easy swap to out chicken for turkey in this simple easy and quick soup. Perfect for the weekend after Thanksgiving or anytime really that you are in a rush for a dinner that doesn’t involved calling for pizza.

This is a seriously easy and quick meal. All you need is a box of broth, jar of salsa verde (or homemade), rotisserie chicken, cumin, cannellini beans, and green onions. Yup that’s it. The hardest work is pulling the rotisserie chicken; everything else just dumping it into the pot. I came across this recipe at Real Simple while I was looking for another one. Glad I found this one. I used roasted salsa verde from Aldi and used 4 cups of broth making this a real soupy soup. If it is too spicy, then add a dollop sour  cream. Also you can some tortilla chips if you want some crunch. But it doesn’t need it.

While this isn’t plant-based in its present form, it can be fairly quickly. You can swap out the children booth with veggie broth and add another can of beans omitting the chicken.

Southwest Chicken Soup is on the table in less than 30 minutes. A winner.

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Southwest Chicken Soup

Ingredients

  • 1 12-ounce jar salsa verde
  • 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
  • 1 15-ounce can cannellini beans, drained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 2 green onions, chopped
  • ½ cup sour cream

Preparation

  • 1. Combine all ingredients except for sour cream into a pan and heat it over medium-high heat until boiling then turn down to low cooking for another 15 minutes.
  • 2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
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