Chicken Soup Salsa Verde
Updated On: Jan 21 2011 04:57:34 AM CST
Makes 4 servings (5 cups)
Accompany this soup with a basket of crispy lime-flavored tortilla chips. You can also add a topping of shredded Cheddar cheese.
3 cups shredded rotisserie chicken, skin removed
1 (15-ounce) can cannellini beans, drained
1 (14-ounce) can reduced-sodium chicken broth
1 cup "medium" salsa verde
½ teaspoon ground cumin
Sour cream and finely chopped fresh cilantro for garnish
Combine all the ingredients, except the garnishes, in a medium saucepan over medium-high heat. When the liquid comes to a boil, reduce the heat to medium; cover and cook, stirring occasionally, for 5 minutes.
Top each bowl with a generous dollop of sour cream and sprinkle with cilantro.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
Man arrested for DWI after serious crash on Hwy. 54
Heart of America Marathon finishes in downtown Columbia this morning
Flooding causes road closures in Boone County
Manhunt Monday: Mid-Missouri's most wanted September 1
Bee Line Snack Shop robbed in the early hours of Labor Day
CEO expected to plead guilty in sweetener plant case
First responders ready to work, even on holiday
No gray area: Beliefs shape views of Brown killing
Woman impaled in buttocks after texting while driving