Chicken Soup with Salsa Verde
, 25 min, Serves 6
A quick Mexican-inspired chicken soup with beans, salsa verde, and cumin, finished with fresh toppings.
| prepDice the onion | ||||
| 1 medium onion, diced | Sauté onion in butter, bloom cumin, 5 min | Add beans, stock, salsa verde & chicken | Bring to a boil, then simmer 10 min | Season with salt & pepper, serve with toppings |
| 1 tbsp butter | ||||
| 1 tbsp cumin | ||||
| 2 (400 g) cans beans, rinsed (1 pinto and 1 black) | ||||
| 720 ml chicken stock | ||||
| 240 ml salsa verde | ||||
| 140 g shredded cooked chicken | ||||
| salt and pepper to taste | ||||
| avocado (optional) | ||||
| cheddar or Monterey Jack cheese (optional) | ||||
| sour cream (optional) | ||||
| cilantro (optional) | ||||
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