I was sitting here scratching my head, trying to decide what to write about today and thought, “Why not share a recipe?” I chose Salsa Verde Chicken Soup because it was something I made just a few days ago and it was delicious! I made a few changes to the original recipe and I am happy with the results. This is basically a dump and heat recipe and is much simpler if you have cooked, diced chicken in the freezer already. This recipe can be made in a crock pot or instant pot, but it’s so quick on the stove top that it’s hard to do it any other way! I regret not taking a photo of my soup but I hope you will try this recipe! If you do, let me know how it turned out!
Salsa Verde Chicken Soup
2 lbs. boneless, skinless chicken breasts, cooked and diced
8 cups chicken broth
2 cups salsa verde
3 cans black beans, drained and rinsed
2 cans corn, drained
4 tsp. ground cumin
1 tsp. paprika
1 – 1 1/2 tbsp. ground chili powder
4 -5 tbsp. lime juice
1 tsp. dried cilantro
Salt & Pepper to taste
Optional toppings: Tortilla chips, avocado, sour cream, cheddar cheese
Add all ingredients, except for salt & pepper, and optional toppings. Cook on medium-high heat until hot and bubbly. Adjust seasonings to taste; you may want more salsa verde and less cilantro. You may want to thicken your soup a little with a masa-water slurry. Your taste is perfect for you!