Saturday, October 3, 2009

Southwest Chicken Soup

We both really like this soup. It packs a little bit of heat so I like to add lots of sour cream to my bowl. Its great for chilly weather and its super easy to throw together and forget about until you are ready to eat! Sometimes I add about a cup or two of water to thin it out a bit if has to simmer for a long time before we will be able to get to eating it. Its a very forgiving soup so add what you like skip what you don't! I have even let it simmer for over an hour before because Brian had a long day at work. Left me know if you like it!


Southwest Chicken Soup

Ingredients:
1 Rotisserie Chicken (Shredded)
1 Jar Salsa Verde
1 Can Navy Beans (Drained and Rinsed)
1 Container Chicken Broth
1 Can Corn
1 Cup Leftover Cooked Rice

Combine all ingredients in a large stockpot and simmer for about 20 minutes or until heated through.

Serve with cheese, sour cream, and homemade tortilla strips*

*To make homemade tortilla strips just place some oil in the bottom of a pot over medium heat. While oil is heating cut corn tortillas into strips. Once oil is hot drop some of your tortillas in there and let them fry up nice and almost golden. Drain them on a paper towel and generously salt them while they are still hot.

Make sure you use corn tortillas rather than flour tortillas because corn tortillas make better chips. :)

3 comments:

Sandy said...

I will try this, I like when recipes have "1 can of this" instead of having a little bit left over from each canned/jarred ingredient, growing moldy in the fridge.

Jenny said...

Yummy, I am excited to try this one too.

Steph said...

Keri,
I tried this today! (I'm home sick with a cold!) and it is FABULOUS! I used some pre-prepped southwest chicken breast, skipped the tortilla strips (forgot) and instead made corn muffins. Soooo good! Just the thing for me today! And plenty of leftovers for the week!

I love it when you post recipes -- I totally know I can trust them!