A friend of mine shared this amazing recipe for a southwestern-style chicken soup on Facebook recently. I made a few changes and voila- here it is! I’ve tried a ton of broth-based chicken soups and I have to say this has become one of our favorites. I love how simple it is. You can add a variety of toppings to suit your tastes too- get creative!
Southwestern Chicken Verde Soup
- 3 cups diced cooked chicken
- 1 TBSP olive oil
- 1/2 cup chopped onion {or 1 tsp onion powder}
- 1 cup Salsa Verde {about 1/2 the jar}
- 2 cans chicken broth {14.5 oz each} about 3 cups
- 2 cans drained white beans {14 oz each}
- 1 can corn, drained
- Sour Cream, Cilantro, Avocado slices, lime wedges and or cheese to top
- Tortilla chips on the side
Heat oil in a medium saucepan over medium heat. Add in onion and cook for about 5-7 minutes, until softened.
Add in chicken, salsa, broth, beans and corn. Heat until soup almost comes to a boil. Turn heat down to low and simmer for 15-20 minutes.
Serve with your choice of toppings and tortilla chips on the side.
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