Last week Nashville was hit hard by a cold front (boo!!) and I was craving something warm and delicious.
By this point you know how much I love anything Tex-Mex and SIMPLE and this soup fits the bill.
A few weeks ago I was babysitting and the mom had leftover soup for us to eat for lunch and it rocked my world so I tried to re-create it.
This soup literally will take you 5 minutes to throw together on those nights where everything is crazy busy and you don’t have a lot of time to dedicate to dinner.
What You’ll Need:
6 cups chicken broth
4 cups shredded chicken
2 (150z.) cans Great Northern beans, drained
2 cups salsa verde
1 can corn
2 tsp. ground cumin
What You’ll Do:
1. Drain corn and Great Northern beans and rinse.
2. In a large pot, combine chicken broth, shredded chicken, Great Northern Beans, corn, salsa verde, and cumin. Stir to combine.
3. Bring to a boil then allow to simmer for 5 minutes or until warm.
What You’ll Need to Know:
If you don’t have time to bake chicken breasts in the oven (like I did), Trader Joe’s makes amazing pre-cooked chicken breasts that can be popped into the microwave and then shredded. Your local grocery store should have some options too. This soup is amazing on its own – everyone went back for seconds – but I took it up a notch by topping mine with Beanitos black bean chips, avocado, and some non-fat plain Greek yogurt.
This is the perfect dinner because it takes no time and makes a LOT of soup so you can have leftovers for days. Plus, each one cup serving has less than 150 calories and nearly 25 grams of protein, so what could be better??
Whats your favorite winter comfort food?