Southwest Chicken Soup

March 5, 2011

Its a rainy day on Cape Cod.  Not as chilly but certainly gray and gloomy.  My husband is still out of town and the kids have swimming this morning and tennis in the afternoon.  I am thinking about making something yummy for dinner tonight.  Something that will warm me up and take the chill off.  I’m thinking about my sister’s southwest soup.  It is so incredibly easy and delicious.  I love it when meals transport me to different places.  This one certainly does!


southwest chicken soup


1 12 ounce jar salsa verde (mild)  This is the green salsa found in your local grocery store
2 cups cooked rotisserie chicken removed from the bone and cut into pieces
1 15 oz jar of cannellini beans, drained
3 cups chicken stock
1 tsp ground cumin
Tortilla chips
Sour Cream


1.  In a large saucepan, add the salsa.  Cook over medium high for 2 minutes.  Then add the chicken, beans, broth and cumin.  Bring to a boil then reduce heat to a simmer.

2.  Simmer for about 15 minutes stirring occasionally.

3.  Serve in soup bowls topped with tortilla chips and a dollop of sour cream.


Photo Credit:  Tilly’s Nest


Author/Blogger/Freelancer-Sharing adventures with backyard chickens, beekeeping, gardening, crafting, cooking and more.



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Sharing an inspired life from the New England seaside. Chickens, Bees, Gardens, Art and Yummy Goodness.