Dinner Tonight: Simple Southwestern Soup
Rotisserie Chicken is probably on my top ten list of favorite foods. Costco happens to make the very best if you ask me, and in true Costco form they are larger and less expensive than anywhere else. We had the chicken straight up for dinner this weekend but had some leftover. My dad says that good leftovers are like money in the bank. I agree.
I used a Real Simple recipe as my jumping off point for this soup but made a few additions. Using the shredded rotisserie chicken adds tons of extra flavor and makes the dish come together in a snap.
Simple Southwestern Chicken Soup
½ of a large white or yellow onion, chopped
1 teaspoon minced garlic
1 16-ounce jar salsa verde
3 cups cooked and shredded chicken
1 15-ounce can cannellini beans, drained
3 or 4 cups chicken broth-depending how soupy you like your soup
1 generous teaspoon ground cumin
Pinch cayenne pepper
Toppings to jazz it up:
Sour cream or plain Greek yogurt
Chopped green onions
In a large saucepan, cook the diced onion on medium-high heat for about 3 minutes or until just tender. Add garlic and cook for another minute or so. Empty the salsa into the pot. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, cayenne and cumin. Bring to a boil, lower heat to a simmer, and cook for 15 minutes, stirring occasionally.
Top each bowl with whatever you like—a sprinkling of onions, a dollop of sour cream, or some tortilla chips. Then get comfortable with your warm bowl of soup and watch Modern Family tonight on ABC.