Servings: 4 (so that means 2 for me)
12-oz jar salsa verde
15-oz can cannellini beans, drained and rinsed
15-oz can black beans, drained and rinsed
3 cups cooked chicken, shredded
4-5 cups chicken broth
1 cup corn
1 teaspoon ground cumin
1 tablespoon jalapeno, chopped (optional)
Shredded cheese (optional for topping)
Lime wedges (optional for topping)
Sour cream (optional for topping)
Green onions, chopped (optional for topping)
Tortilla chips, crumbled (optional for topping)
Salt and pepper, to taste
- Heat 12 oz salsa verde in a pot or Dutch oven over medium-high heat for 2 minutes.
- Add 3 cups shredded chicken, 1 can of cannellini beans, 1 can of black beans, 4-5 cups of chicken broth, 1 tsp cumin, 1 cup corn, 1 tbsp chopped jalapeno (optional). Bring to a boil, and then lower heat and simmer for 10 minutes, stirring occasionally.
- For serving, top each bowl with salt and pepper to taste, shredded cheese, squirt of lime juice, dollop of sour cream, a sprinkling of green onions, and/or crumbled tortilla chips. I added all of the above and it was delicious!
And now pictures!
Oops excuse the stray flip flops in the corner. Didn't see those before! I don't even know why they're out since it's crazy freezing here lately. Clearly, I'm as good at cleaning my stuff as I am at washing dishes right after eating.
Adapted from My Recipes.