Thursday, January 31, 2008

Salsa Verde Soup


  • 2 cans (7 oz. each) salsa verde
  • 3 cups cooked chicken
  • 1 can canelli or great white northern beans
  • 4 cups chicken broth
  • 1-2 tsp cumin
  • 1 can cream of chicken soup (also delicious with sour cream instead)
  • 1/4 cup uncooked rice

Place salsa and broth in pot to boil. Add Cream chicken soup and cumin. Return to boil. Add rice and let simmer until rice is cooked. Add chicken and beans. Simmer for 10 mintutes.
* I serve it with shredded PepperJack cheese, avocado slices and tortilla chips.

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