A healthy and flavorful soup to brighten a blustery day.

Ingredients:

• 5 cups chicken stock
• 3 boneless chicken breasts
• 2 teaspoons cumin
• 2 teaspoons crumbled dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 package frozen cut spinach
• 2 16-oz. cans great northern beans
• 2 quarts roasted salsa verde

Process:

Bring chicken stock to boil over a medium heat in a large pot. Stir in cumin, oregano, pepper, and salt. Add chicken breasts. Allow to boil for 5 minutes, reduce heat to simmer, cover pot and cook until the chicken is fully cooked and easily shreds, approximately 1 hour.

Remove chicken from broth and set aside to cool.

Add frozen spinach to broth over medium heat and bring to boil. Reduce to simmer and add the beans and salsa verde.

Shred cooled chicken and add to broth.

Cover pot and simmer over low heat for approximately 45 minutes to 1 hour, stirring occasionally.

Serve immediately.

Makes approximately 5 quarts.

Serving suggestion:

Serve with green chile bread with red chile pod sauce, and a green salad topped with fresh fruit on the side.