Chicken Chile Verde and White Bean Soup
A quick, spicy chicken and white bean soup using salsa verde and pantry ingredients. A terrific use for leftover chicken or turkey.
- 6 Cup - Chicken Broth
- 3 1/2 Cup - Shredded Chicken
- 28 Oz - White Beans
- 7 Oz - Salsa Verde
- 2 Tsp - Cumin
- 1 Optional - Corn Chips
- 1 Optional - Chopped Cilantro
- 1 Optional - Lime Wedge
- 1 Optional - Sliced Green Onion
- 1 Optional - Diced Avocado
- 1 Optional - Sour Cream
To a pot over medium heat, add the broth, chicken, beans, salsa, and cumin. Heat through. Meanwhile, prepare your toppings. When the soup is hot, season with salt and pepper to taste. Ladle soup into bowls and top with toppings of your choice.