Chicken Soup with Salsa Verde
This super fast Chicken Soup is full of flavor from the salsa verde. Serve with crusty bread or tortilla chips.
- 1 cup shredded cooked chicken
- 1 medium onion diced
- 1 tbsp cumin
- 2 14 oz . cans beans I used 1 pinto and 1 black, rinsed
- 3 cups chicken stock gluten free
- 1 cup salsa verde
- 1 tbsp butter
- salt and pepper to taste
- avocado cheddar or Monterey jack cheese, sour cream, cilantro
Saute diced onion in 1 tbsp butter for about 5 min. Add cumin and stir.
Add all other ingredients and bring to a boil,
Let simmer on low just until flavors start to marry, about 10 minutes.
Serve hot with lots of toppings.