Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken broth
  • 2 cups chopped cooked chicken meat, ((from a leftover rotisserie chicken, for example))
  • 1 can (14- to 19-oz) cannellini beans, (rinsed and drained)
  • 1 cup salsa verde ((see note))
  • Tortilla chips
  • Diced avocado
  • Cooked corn kernels
  • Minced green onions
  • Fresh coriander
  • Grated sharp cheddar cheese
  • Sour cream

Instruction

  • In a large saucepan, combine the chicken broth, chicken meat, white beans, and salsa verde. Place over high heat and bring to a boil. Lower the heat and simmer for 10 minutes. Season with black pepper, if desired.
  • SERVING: Garnish each serving of this Mexican Chicken Soup with the toppings of your choice.
  • STORAGE: Refrigerate the soup in airtight containers for up to 4 days. You can also freeze this soup in portions for up to 1 month. Always add toppings right before serving.
  • NOTE: Salsa verde (“Green Salsa”) is a spicy type of salsa that is made with tomatillos and green chili peppers. You’ll find it in the Mexican product section of your grocery store.
  • MAKE IT GLUTEN FREE: Use gluten-free tortilla chips, or omit the tortilla chips from the recipe completely.