Southwestern Chicken Soup

Do you remember Ross's Thanksgiving sandwich with the "moist maker?"  Oh Ross...I miss him.  And while he and most people I know fall into the camp that is super duper excited to eat those Thanksgiving leftovers, I'm pretty much in the opposite camp. I've never been a huge leftover fan--In  my opinion, Italian is the only food that remotely tastes delish reheated.   And reheated poultry--can't stand it.   I will leftover chinese straight from the fridge before I will ever reheat chicken.

Soup is the exception. 

Yep, soup is the perfect way to eat leftover chicken or turkey. 

My friend made this soup for me years ago and it was love at first bite.  When she told me it was as easy as opening a couple of cans and jars,  I knew it was destined to become a quick kitchen staple.  Even if you love your day after Thanksgiving sandwich, this soup  is the perfect  easy and tasty way to use up the day three turkey leftovers.  

Who doesn't want easy eats after a some serious Thanksgiving cooking?

Southwestern Chicken Soup
adapted from Real Simple

Ingredients
1 teaspoon ground cumin 

1 12-ounce jar salsa verde
3 cups cooked leftover chicken or turkey
1 15-ounce can white beans, drained and rinsed
1 quart container of chicken stock
tortilla chips and sour cream for serving

Directions

1. Heat stockpot over medium-high heat.  Add cumin and stir, cooking until fragrant.
2. Pour salsa verde into pan
3. Cook for 2 minutes then add the chicken, beans and broth. Bring to gentle boil
4. Reduce heat to simmer and cook for 20-30 mins.  Soup can be eaten after 5-10 minutes but I like to reduce the broth a bit.
5. Serve with tortilla chips and sour cream if desired.