Tuesday, September 8, 2009

Menu for the Week and SW Chicken Soup

Monday- Outback Outback
Tuesday- Southwestern Chicken Soup (from Real Simple a few years back)
Wednesday- Herb-Roasted Chicken, Haricot Verts with Lemon, Baked Mushrooms with Goat Cheese
Thursday- Hmmm...
Friday- Max's Wine Dive

Southwestern Chicken Soup is one of the easiest, tastiest meals. It's so good, I can't resist making it in the summer. (Well, I guess Summer has officially ended now, so YAY!)

Southwestern Chicken Soup
1 12 to 16oz (or there about) can verde salsa (I like Arriba! Fire Roasted)
1 tsp cumin (optional- so you don't HAVE to buy spices... but cumin is a good one to have for mexican food)
1 store-bought roasted chicken, de-boned, shredded OR 3 ckn breasts, cooked, shredded
1 15 oz can cannellini (or great northern white) beans, drained and rinsed
3 cups chicken broth (or more, if you want it soupier...)

Toppings (any and all)
Sour Cream
Shredded Jack Cheese
Chopped Green Onion
Fresh, Chopped cilantro

Tortilla Chips or Fritos

Empty salsa into a large saucepan. Cook 2 mins over medium-high heat, then add chicken, broth, and cumin (if desired.) Bring to a boil, then lower heat to a simmer (low) and cook for 10 mins... or until you're ready to eat. Stir occasionally. Top each bowl with yummy things... and eat with chips.

1 comment:

  1. SO good!! We just finished this and my hubbie said this is one of his favorite soups. Fantastic! We used the Arribe Salsa and all of the fixings...thx for the great recipe!!!