salsa

Chicken and White Bean Salsa Soup

~ rphootman ~ 1 Comment

A healthy and flavorful soup to brighten a blustery day.

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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.

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Roasted Salsa Verde

~ rphootman ~ Leave a comment

Roasted tomatillo and green chile salsa. Make it once and you’ll be addicted. We use it in place of salad dressing on green salads and use it as a base for an incredible soup that is in a post to follow.

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Ingredients:

  • 3 roasted green chiles (or 1 5-oz. can diced green chiles)
  • 1 pound (about 12) fresh tomatillos, husked
  • 1/2 cup water
  • 1 garlic clove peeled and chopped or pre-chopped equivalent
  • 1 teaspoon salt
  • 1/2 cup chopped white onion
  • 1/4 cup minced cilantro

Process:

Slice tomatillos in half and place under broiler, skin side up, until they begin to blister slightly. Set them aside to cool. Stem and seed the chiles and coarsely chop them.

In a blender (I use a Kitchen Ninja), combine the tomatillos, green chiles, water, garlic, and salt, and puree until smooth. Transfer to a large bowl and stir in the onions and cilantro. Transfer to storage container and refrigerate.

Makes about 2 1/2 cups.