Chicken Soup Salsa Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
9 oz rotisserie chopped chicken, dark meat (thighs, legs, wings)1 sweet onion, roughly chopped 8 baby carrots, chopped4 cups chicken broth14 oz jarred salsa verde12 oz bag frozen corn15 oz can white beans, rinsed/drained3/4 cup dehydrated mashed potatoes1 tsp ground cumin1/4 tsp cayenne pepper1 tsp smoky chipotle pepper flakes
Makes 6 servings
From bought rotisserie chicken, remove legs, thighs, and wings. Remove skin and bone. Cut into smaller pieces. Add enough of the breast meat to equal 9 oz total of chicken. Set aside.
Chop onion and carrots. Heat oil in a large saucepan, add carrots and onion. Cook until softened. Add salsa verde and cook for 2-3 minutes until aromatic. Stir in spices, chicken, broth, and beans. Cover and bring to a boil over medium heat. Reduce heat to simmer and continue to cook for 10 minutes. Add potato flakes to thicken and allow to cook for another 1-3 minutes.
Can be served with sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
From bought rotisserie chicken, remove legs, thighs, and wings. Remove skin and bone. Cut into smaller pieces. Add enough of the breast meat to equal 9 oz total of chicken. Set aside.
Chop onion and carrots. Heat oil in a large saucepan, add carrots and onion. Cook until softened. Add salsa verde and cook for 2-3 minutes until aromatic. Stir in spices, chicken, broth, and beans. Cover and bring to a boil over medium heat. Reduce heat to simmer and continue to cook for 10 minutes. Add potato flakes to thicken and allow to cook for another 1-3 minutes.
Can be served with sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user AHAPPYLIFE.
Nutritional Info Amount Per Serving
- Calories: 312.6
- Total Fat: 5.6 g
- Cholesterol: 62.7 mg
- Sodium: 876.1 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 7.4 g
- Protein: 25.9 g
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