Southwestern Chicken Soup
This thick and hearty soup brings home the zesty flavor of the Southwest with just a hint of heat perfect for a cold winter's night.
1 1/2 cups mild salsa verde
3 cups cooked, shredded or chopped chicken breast meat
1 (15-ounce) can cannellini (white kidney) beans, rinsed and drained
2 cups water
2 teaspoons MAGGI Reduced Sodium Chicken Flavor Instant Bouillon
1 teaspoon ground cumin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
Chopped fresh tomatoes
- Pour salsa into large saucepan. Cook over medium-high heat, stirring occasionally, for 2 minutes. Add chicken, beans, water, bouillon and cumin. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 minutes. Stir in evaporated milk; heat through.
- Serve topped with dollop of sour cream, chopped tomatoes and tortilla chips, as desired.
Makes 4 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.