Easy Salsa Verde Chicken Soup
Easy Salsa Verde Chicken Soup: Spicy comfort food goodness, using the shortcut magic of leftover chicken + salsa!
Servings 6
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup diced onion
- 2 medium carrots peeled and diced
- 2 teaspoon minced garlic about 4 cloves
- 2 cups cooked shredded chicken
- 2 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon cayenne optional — omit if sensitive to heat
- 4 cups chicken broth
- 2 cans Great Northern beans rinsed and drained
- 16 oz jar salsa verde
Instructions
- Cut up the onion, carrot, and garlic. Heat olive oil over medium heat in a Dutch oven until shimmering, then saute the onion and carrot for 5 minutes, stirring occasionally.
- While the veggies are sauteing, rinse and drain the beans.
- Stir the garlic into the carrots & onions, and saute for one minute. Stir in the chicken and spices, and continue to cook over medium heat for two minutes.
- Sir in the broth, beans, and salsa, and bring to a boil. Reduce heat, cover the pot, and simmer for 30 minutes, stirring occasionally — or until the carrots are tender, flavors have blended, and soup begins to thicken up.
- Recommended: Enjoy your salsa chicken soup topped with sour cream or plain Greek yogurt, plus shredded cheddar cheese.
Notes
This salsa chicken soup has a nice kick to it To control the heat level, you can omit the cayenne and/or use a milder salsa.