 | As soon as I saw this Salsa Verde Tortilla Soup on The Barbee Housewife, it went onto our meal plan. Miss F is obsessed with salsa verde, so I knew it would be a huge hit in our house. And I was totally correct. For the first time ever, Miss F tried avocadoes on her soup and she loved it. I am known to be a bit of an avocado hog, so now I will have to buy an extra avocado whenever we have tortilla soup. I usually give C a few slices and hoard the rest for myself. I adapted the recipe a bit from the original because I never have cooked chicken and it was easy enough to cook and shred the chicken breasts while the soup cooks. I am going to try this with traditional salsa as well, I bet it will be equally fantastic. |
4 cups chicken broth
2 cups salsa verde
2 teaspoons cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
1 pound skinless boneless chicken breasts
1 can black beans, rinsed and drained
1 package frozen corn
1 cup shredded cheddar jack cheese
Tortilla chips
1 lime, cut into wedges
In a Dutch oven, stir together the chicken broth, salsa verde, cumin, chili powder, salt and pepper. Add the chicken. Bring the soup to a boil over medium-high heat, reduce heat to low, cover and simmer for 30 minutes. Shred the chicken with two forks, return to the pan. Stir in the black beans and corn, simmer for 5 minutes more. Serve topped with cheese and tortilla chips, with a lime wedge on the side.
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