Monday, January 4, 2010

Southwestern Chicken Soup

For the first of several healthy recipes in 2010, we bring you Southwestern Chicken Soup, courtesy of Real Simple Magazine. I found this dish while I was looking for something healthy for dinner, and something that would warm you from the inside on these bitter cold nights. This soup did just the trick! Here's the recipe:

1 12oz jar Salsa Verde (I used the Pace version and found it to be delicious!)
3 Whole Chicken Breasts, cooked and shredded
1 can cannellini beans, drained
3 cups Low Sodium Chicken Broth
1 tsp Ground Cumin
2 Green Onions, chopped
Fat Free Sour Cream (optional)
2% Reduced Fat Shredded Mozzarella Cheese (optional)
Tortilla chips (optional)

In a large saucepan, pour in the entire jar of Salsa Verde, and cook on medium heat for 3-5 minutes. Next add chicken, broth, cumin, and beans, and turn up the heat to high until it boils. Reduce heat to a simmer, and cook for 10 minutes. Serve in a stoneware bowl, so that the heat from the soup can warm your cold hands, and top with green onions, sour cream, and cheese.

For a quick substitute, buy a rotisserie chicken from the grocery and shred that, instead of having to cook raw chicken breasts. This is a quick, easy, and healthy recipe to help start the new year off right! Enjoy!

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