Ingredients
Scale
- 6 cups chicken stock
- 3 to 4 cups cooked shredded chicken
- 2 (15-ounce) cans beans of your choice, rinsed and drained (Great Northern beans recommended)
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
- Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips, fresh jalapeño slices
Instructions
- Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa, and cumin in a large stockpot.
- Bring to a simmer. Cook on high heat until the soup reaches a simmer. Reduce heat to medium-low and continue simmering for 5 minutes.
- Serve immediately, garnished with your favorite toppings.
Notes
- Use rotisserie chicken for a faster meal.
- Adjust spice level with more or less salsa verde.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 60mg