In the winter months, soup is always one of my favorite meals. I think nothing tastes better when you are cold than a warm bowl of soup and I can eat it for lunch the next few days so I always make a double batch. I usually plan and make soup once a week.
But my soup problem is that I usually get stuck in a rut with the same four or five soup recipes. This Salsa Verde White Chicken Chili is one of my new favorite soups and it was kind of an accidental invention! It was started with some leftover rotisserie chicken and a few cans from the pantry. It is so, so good….. and it’s perfect for this time of year.
And it goes perfectly with chips and salsa, which if you have been around here long enough know that is basically a food group in both of our houses. (Liz eats chips and salsa basically every day 😉
Here is the recipe….
Salsa Verde White Chicken Chili Recipe
6 cups of chicken broth
2 cups of water
1 medium onion, diced
2 T olive oil
3 c. cooked chicken cut up into bite size pieces (I used some leftover rotisserie chickens for this recipe!)
1 can salsa verde enchilada sauce
2 t. ground cumin
2 cans great northern beans
Salt and pepper to taste
cilantro, sour cream, avocado and tortilla chips to garnish
In a dutch oven, place the 2 T olive oil and the diced onion and cook until the onion is translucent. Then add the 6 cups of chicken stock and the 2 cups of water to the dutch oven. Add the cooked chicken, beans and the enchilada sauce. Add cumin and salt and pepper to taste.
Serve with tortilla chips, cilantro, sour cream and avocado.
The recipe calls for 1 can salsa verde enchilada sauce – what size/how many ounces of sauce do you use?