Southwestern Chicken Soup – #TuesdayFoodsday

The temperature has dropped which means soups are tasting good again.  The following is a recipe that we adapted from a recipe from Real Simple Magazine.  We hope you enjoy our take on this recipe.

Southwestern Chicken Soup
12 oz salsa verde
2.5 cups pulled chicken meat
1 can navy beans, drained
1 can black beans, drained
3 cups chicken broth
1 tsp ground cumin
3 dashes green Tabasco
dried roasted Serrano pepper (to taste)
black pepper (to taste)

In a large saucepan or medium stock pot heat the salsa over medium-high heat. Once heated add chicken, beans, chicken broth, cumin, Serrano pepper and black pepper. Bring to a boil and lower heat. Simmer for 10-15 minutes, stirring occasionally. Right before serving stir in Tabasco.

{Serves 4-5}

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