This is the second soup posting of the day, but we have had this soup a few times a while back. I work backwards with my posts and am trying to catch up with all of them so that I only have very recent content moving forward. I got behind when I would do three recipes in a meal and was running Tay Tay's Summer Camp 2019.
This soup only has a few ingredients. You may have everything on hand for it. I did.
It is versatile and you can throw various toppings on top of it to spruce it up.
Shauna Niequist calls this a chili, and I love her as an author, but this is not a chili around these parts.
You can serve this soup with cilantro, wedges of lime, sliced avocado, shredded cheese, and chips.
Ingredients:
1-1 1/2 pounds chicken - breasts, tenders, or boneless skinless thighs, cut into bite-sized pieces
1 16 oz. container of salsa, preferably fresh (or green salsa)
4 cans white beans
4 cups chicken broth
Instructions:
In a dutch oven or stockpot, cook over medium heat until chicken is almost cooked through (about 5 minutes).
Add salsa and beans, including bean liquid, and broth.
Bring to a rolling boil. Reduce heat to a simmer, stirring occasionally.
Simmer for at least 30 minutes (but the longer, the better).
serves 6
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