This soup is KILLER GOOD!
Recipe from Katie Peterson
(in her words)
2 cups chicken broth (I just used chicken bouillon cubes)
1 jar salsa verde (I like the soup hot, so I used a 16 oz jar. If you want a little less "pop" a smaller, milder version would be better)
2 cans white beans
2 cups shredded chicken
1 bunch chopped cilantro (stems cut off)
1 can cream of chicken soup
1 can water
This soup is good with or without the cream of chicken soup. I usually add it when I need to make a little more. Also, I don't think it really matters how much of all of the ingredients you put in. I just keep dumping stuff in until I have the amount I think I need. Sometimes I use more salsa or more cream of chicken soup, depending on who I am feeding it to and what I have in the pantry.
Good-luck and EAT UP!
Katie...you rock.
Dana's Note: I am scarfing a bowl of this soup as I type and I had to comment on how easy this is.
What I did: Thew a couple of bouillon into 3-4 c water and dropped in 4 sm boneless skinless frozen chicken breasts. Brought it to a gentle simmer. I removed the chicken after about 6-7 minutes (my breasts were thin and frozen flat), then dumped in the jar of medium salsa verde (rinsed with water and added it to get all the goodness out - I think I'll go for the 'hot' next time), the 2 cans of beans, the cr of chicken, and can of water. I let that simmer and get merry while I shredded the chicken. (At this point I figure you could use a hand blender to thicken the soup if you wanted to). After dumping the chicken back in I tasted the soup, and though it was good it was nothing in comparison to how it was after adding the cilantro.
The cilantro MAKES this soup.
I rinsed my cilantro head and used a knife to rough-shave the cilantro right into the soup. After a few minutes to allow the herb to wilt, I dug in.
DELICIOUS.
Seriously less than 10 minutes of "effort" and no knife or cutting board required.
This would make a great crock pot soup.
Need I go on?
Dana's Note: I am scarfing a bowl of this soup as I type and I had to comment on how easy this is.
What I did: Thew a couple of bouillon into 3-4 c water and dropped in 4 sm boneless skinless frozen chicken breasts. Brought it to a gentle simmer. I removed the chicken after about 6-7 minutes (my breasts were thin and frozen flat), then dumped in the jar of medium salsa verde (rinsed with water and added it to get all the goodness out - I think I'll go for the 'hot' next time), the 2 cans of beans, the cr of chicken, and can of water. I let that simmer and get merry while I shredded the chicken. (At this point I figure you could use a hand blender to thicken the soup if you wanted to). After dumping the chicken back in I tasted the soup, and though it was good it was nothing in comparison to how it was after adding the cilantro.
The cilantro MAKES this soup.
I rinsed my cilantro head and used a knife to rough-shave the cilantro right into the soup. After a few minutes to allow the herb to wilt, I dug in.
DELICIOUS.
Seriously less than 10 minutes of "effort" and no knife or cutting board required.
This would make a great crock pot soup.
Need I go on?
PS. I realize the pictures don't portray the most visually appealing soup...
(might have something to do with my wicked photography skillz)
...but taste this and you'll become a believer!
2 comments:
As a note I am working on posting more here! I have a soup recipe that is delish too!
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