Chicken Soup Salsa Verde
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chicken Soup Salsa Verde calories by ingredient
Number of Servings: 6
Ingredients
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9 oz rotisserie chopped chicken, dark meat (thighs, legs, wings)
1 sweet onion, roughly chopped
8 baby carrots, chopped
4 cups chicken broth
14 oz jarred salsa verde
12 oz bag frozen corn
15 oz can white beans, rinsed/drained
3/4 cup dehydrated mashed potatoes
1 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp smoky chipotle pepper flakes
Directions
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.