INGREDIENTS
6 cups chicken stock
3 – 4 cups cooked shredded chicken
2 (15-ounce) cans beans of northern beans or 1 big jar
2 cups (16 ounces) salsa verde
2 teaspoons ground cumin
Optional toppings: diced avocado, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips
DIRECTIONS
- Stir together chicken stock, shredded chicken, beans, salsa and cumin in large pot.
- Cook on high heat until it simmers. Then reduce heat to medium-low to maintain the simmer.
- Serve immediately, garnished with your favorite toppings.
Love this recipe. Sometimes I add a little hot sauce for more heat….hope you enjoy it. Did not know food was being rationed; sorry to hear this.
LikeLike
Will be making a lot of soups and different chili recipes! Thank You. we are limited to two cans of beans and four vegetables per family here in Texas
LikeLiked by 1 person