Friday, February 14, 2014

Chicken Verde Soup

‘Stole’  this recipe from a blog via Pinterest … I changed the name to more suit its ingredients … it was named ‘white chicken chili’ and as you can see from ingredients it does not contain anything to make it ‘white’ besides fact that chicken is white LOL  I used Cannellini Beans cause that’s what I had on hand.  You can easily substitute Navy or Great Northern Beans ... the taste would be just a slight difference and not at all wrong.  This soup is not only EASY (just 5 ingredients) it is also very flavorful ... yummm yummmm yummm ... a definite keeper!!!

I served mine with chopped Green Onions and Diced Avocado ...
second time around I added a sprinkling of Shredded Mexican Cheese!  Yummy!

Chicken Verde Soup

4 cans Chicken Broth
4 cups cooked Shredded Chicken
2 cans Cannellini Beans, drained
2 cups Salsa Verde
2 tsps Ground Cumin

Topping Suggestions: Diced Avocado, Chopped Fresh Cilantro, Shredded Mexican Cheese, Chopped Green Onions, Sour Cream, Crumbled Tortilla Chips

Place all ingredients in a soup pot and stir to combine.  Bring to a boil over medium-high heat, then cover, reduce heat to low and simmer for at about 20-30 minutes.  NOTE: This could easily be made in a crock pot set on low!

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