Pulled Chicken Salsa Verde Soup

We used to have this recipe in heavy rotation and somehow got away from it. With the cold weather swooping in it was time to revive this super simple and delicious dish!

IMG_8084.jpg

I will detail some options here (and probably over complicate things) but the real beauty is the simplicity of this one. Find a tasty and clean salsa verde and the hard work is done (can be more difficult than it sounds! As always, watch out for the sodium! You can always make this from scratch as well but that’s another recipe for another day!). Simply combine the salsa, chicken broth, beans, and meat from a rotisserie chicken in a pot, simmer for 10 min and enjoy! Surprisingly satisfying for such a simple meal.  

Ingredients 

  • 32 oz unsalted chicken broth

  • 16 oz salsa verde

  • 15 oz can cannellini beans (rinsed)

  • Meat from 1 rotisserie chicken*

  • 1 tsp cumin

  • 1/2 tsp coriander

  • 1 lime

  • 1/4 cup fresh chopped cilantro plus extra for garnish

  • Non-fat Greek yogurt (stand-in for sour cream) for garnish

Directions

  • Combine the broth, salsa, beans, chicken, juice from 1 lime, and spices in a large pot, simmer for 10-20 minutes

  • Serve and garnish to taste with Greek yogurt, fresh cilantro, extra lime

*I have one optional bonus step and one alternative method in case you’re feeling fancy!

  1. Broth: If you have an extra hour and want to put the full chicken to good use, use the carcass to jazz up the broth…

    • Start by adding only the 32 oz of chicken broth to your large pot

    • Add the chicken carcass and any other leftover bones/meat

    • Spice it up a bit, add what you have available; a few bay leaves, a few black peppercorns, some parsley sprigs, clove or 2 smashed garlic, thyme, course chopped carrots

    • Simmer for an hour or as long as you have, then strain out all the solids using a fine mesh strainer

    • Return the broth to the pot and proceed with the rest of the recipe

  2. Chicken: If you prefer to cook your own chicken…

    • Add the broth, salsa, and spices to your large pot and bring to a simmer

    • Add 2-3 chicken breasts and simmer for about 15 minutes or until the chicken is cooked through and shreds easily with a fork

    • Remove the chicken to a cutting board and shred using 2 forks

    • Return meat to the pot and proceed with the rest

 

Holly Hillyer