2 cups salsa verde (I recommend only using the one pictured above)
2 tsp ground cumin
top with avocado, grated cheese, sour cream, cilantro, etc.
Instructions
add chicken broth, shredded chicken, beans, salsa,
cumin to a sauce pan and stir to combine. heat
over medium high heat until boiling, then cover
and reduce heat to medium-low and simmer for at
least 5 minutes. Serve.
slow cooker method- add chicken broth, 2
uncooked chicken breasts, beans, salsa, and
cumin to a slow cooker and stir to combine.
cook on low for 6-8 hours until the chicken is
cooked through and shreds easily with a fork.
shred the chicken and serve.
Serving
Suggestions
I recommend only using the salsa verde pictured above available at walmart.
Originally Submitted
4/6/2015
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