Quick Mexican Chicken Soup
In a hurry for dinner? This Quick Mexican Chicken Soup takes 10 minutes to put together, heat and serve! Nothing could be faster or more delicious. It’s healthy, too! Five ingredients, that’s it! If you like “hot and spicy” you can make it that way. For those who like it milder, just adjust the cumin levels. While the addition of salsa verde gives it a greenish color, don’t let that deter you. The flavor is wonderful!
32 oz. chicken stock
1 rotisserie chicken fully cooked (chop or shred meat)
1/2 – 1 or more tsp. cumin (this makes it hot) My level is 1/2 tsp.!
1 jar salsa verde ( 16 oz. or more)
1 can rinsed cannellini or great northern beans
Combine all ingredients.
Heat and serve!
Garnish with sour cream, tortilla chips, and cheese. Optional: Cilantro
You can’t make dinner any faster than this Mexican Chicken Soup! It’s delicious and nutritious! If the temperature is dropping in your area( as it is around here), this soup will warm you up! It tastes great on a cold, winter evening! I’m sure you’ll find this recipe is a keeper!
Also, this soup is great for a large gathering, too! Invite someone over. So easy!
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