Brrrr! It's cold outside!
If you're like me, nothing says cold weather comfort like a nice steamy bowl of soup. On a day like this {with MORE expected snow tonight - what is up with this weather?!}, I thought it would be timely to share with you, dear reader, one of my favorite {and healthy!} soup recipes. The best part about this recipe? Besides the fact that it's mouth-watering good, it's also SUPER easy, and DELIGHTFULLY quick! Rotisserie chicken and cannellini beans {white kidney beans}make this a protein rich and fiber packed soup, and the added avocado chunks add some heart healthy fats. YUM!
I can't claim ownership of this recipe (just some modifications).
You can find the original recipe here: Southwestern Chicken Soup
Here's what you need:
- 2 cans Cannellini Beans {rinsed and drained}
- {bonus tip, did you know that rinsing off your canned beans removes over 1/3 of the sodium! Yippee!}
- 1 12-16 oz jar Salsa Verde {the more authentic the brand, the better the taste!}
- 1 rotisserie chicken, shredded {skin removed, of course. Save the bones for broth!}
- 3-4 cups low sodium chicken broth {home made is the best. Don't know how? I'll teach you!}
- 1-2 tsp cumin
- Chopped cilantro, avocado, and a dollop of sour cream to garnish. Tortilla chips.
Pour the salsa into a deep saucepan or stockpot. Stir while cooking over medium heat for 2-3 minutes.
Next add the broth, chicken, cumin, and beans. Stir to combine. Bring to a boil, and then lower heat to simmer for 10 minutes.
Divide into bowls (makes 6-8 servings) and top with dollop of sour cream, chopped avocado, and cilantro. Serve with tortilla chips. Mmmmm Mmmmm Good!
