Tex-Mex Chicken Soup
Apparently winter isn't over. Here in the Virginia the weather has been going from beautiful and sunny one day to 5 inches of snow the next. While I love grown up snow days, I'm ready for Spring to be here...and here to stay. Either way, this is one of those soups that you'll want to eat year-round, but it's especially satisfying when the cold just won't let go.
The recipe for this soup came from random placement in a bible study book. A girl friend tried the recipe and it was an instant home run. I mean, who doesn't love soup you can load up with toppings? Not to mention it's super quick and easy to put together. The base for this soup comes from salsa verde. You can make your own or use store-bought. My favorite brand for green salsa is Guy Fieri. It has a lot of flavor, but not a lot of heat, which allows you to control the spice to your preference.
Tex-Mex Chicken Soup
Tex-Mex Chicken Soup
Ingredients
- 12 ounces salsa verde
- 3 cups chicken cooked and chopped
- 1 can (14oz) beans of choice black, cannelloni or pinto
- 3 cups chicken stock
- ½ cup corn kernels
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Topping ideas: corn chips cheese, sour cream, green onions, avocado, cilantro, etc
Instructions
- In a large saucepan, sauté salsa for 2 minutes over medium-high heat. Stir in all ingredients. Bring to boil, lower to simmer and cook for 10 minutes, stirring occasionally.
