I sat down and made a list of everything that I have cooked recently that I haven’t shared. I was a little shocked at the amount of recipes that I let slip past me. Life has been very busy at home but we’ve been enjoying everything that comes our way. Husband has achieved a personal goal that was two years in the making. I’ve seen a project I’ve been working on at work since last October finally come to fruition this week. Little one has started to crawl and eat solid foods. We are all extremely proud of our accomplishments but also very tired at the end of each day.
Since it’s been so busy at home many of our meals have been quick and easy, but definitely still delicious. Having the leftovers at lunch has been fantastic and I’ve been able to freeze a few of the leftovers for dinners later down the road. This recipe has been on our favorites list for quite some time.
Usually the salsa I purchase comes in a 16oz jar. I just throw the remaining 4 oz of salsa into the soup. I see it as adding extra veggies. You can always add more broth if you choose to do this as well. Great northern beans work just as well and are usually cheaper. I do not top the soup with green onions, sour cream or chips. In my world, not adding the cumin is NOT an option.
When I whipped this up for dinner I realized that I didn’t have enough leftover chicken. I could have added another can of beans (kidney or black) but I decided to throw caution to the wind and add about 7oz of andouille sausage that I had in the freezer. I was also low on Magi (chicken broth) so I used one cup of beef broth and two cups of Magi. The result was a very rich soup. I won’t change the recipe every time I make it because I really do enjoy the original, but I’m happy to see a little versatility in a recipe.
1 12-ounce jar salsa verde
3 cups chicken broth
1 teaspoon ground cumin (optional)
1/2 cup sour cream
tortilla chips (optional)
Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.
http://www.realsimple.com/food-recipes/browse-all-recipes/southwestern-chicken-soup-10000000780308/index.html
No comments:
Post a Comment