Chicken Verde Soup

El Torito Copycat Recipe

Serves 4

1  (12 oz.) jar salsa verde
3  cups  cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1  (15 oz.) 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)

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

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