QUICK & EASY
1 12-ounce jar La Victoria salsa verde
3 cups cooked chicken, diced or shredded
1 15-ounce can Cannellini or Great Northern beans, drained (or Black Beans, drained & rinsed)
3-4 cups chicken broth, depending on how soupy you like it
1 teaspoon ground cumin
Toppings
2 green onions, chopped
Tortilla chips
Shredded Monterey Jack or Cheddar cheese
Diced avocado
Cilantro
Empty salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin.
Bring to boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Serve and top each bowl with a sprinkling of onions, tortilla chips, cheese, avocado and cilantro (any or all of these).
YUM! I am so trying this out. My husband loves Southwestern cooking, anything spicy really, so we'll give it a try. (He just said, "You know my favorite flavors are hot, hot, and hotter." Apparently, we're a good match.)
ReplyDeleteI hope you enjoy it. It's not terribly spicy, but I'm sure you can kick it up a notch or two with some red chili pepper or fresh jalapenos.
ReplyDelete