I love to make flavorful, slow-cooked soups that take hours to cook, but there’s not always the time, or maybe like today for me, you just don’t feel well and want a fast recipe for dinner. I found this recipe for Southwestern Chicken Soup in Real Simple Magazine a couple of years ago. I love making it when I want something tasty that will give me leftovers, and be quick to cook. Most of the ingredients you’ll have on hand, and you can make a quick stop at the store for a rotisserie chicken. It takes only about 20 minutes to have this soup completed. You can use low fat sour cream, and skip the tortilla chips if you want a low calorie soup. I double the recipe (use 24 oz salsa, 2 cans beans, 1 whole rotisserie chicken and as much chicken broth as needed).
SOUTHWESTERN CHICKEN SOUP
Adapted from Real Simple Magazine
Makes 4 servings
1 12-oz jar salsa verde
3 cups cooked chicken pieces(1 small deli-counter rotisserie chicken or leftovers)
1 15 oz can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
Tortilla chips (optional)
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. 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. For a soupier dish, use 4 cups of broth.
I’m really looking forward to this week’s Sunday Slow Baking recipe of Tangerine Chocolate Semifreddo, but am not up to making it yet. So dessert tonight was a feel-good-on-the-sore-throat sorbet from the grocery. Rasberry and Lemon Sorbet, scooped into a glass of Reisling wine.