Happy Monday, friends!
Do you feel like the pace of your days has picked up? I definitely do and that’s why it’s so great to have a couple of really easy, delicious dinner menu options in the rotation as we head into summer. Last week, I made the Salsa Verde Chicken Soup recipe from my friend Courtney at A Life From Scratch. I was able to mix it up mid-day in my slow cooker and it was ready to go when everyone was ready to eat. You can serve this with corn muffins or Courtney’s yummy Skillet Corn Bread. My son Leo even eats the corn bread leftovers for breakfast! Enjoy!
What You Need
- 1 rotisserie chicken, shredded up
- 2 cups salsa verde
- 6 cups chicken stock
- 1 can rinsed beans, I used cannellini
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt & pepper
- White rice, for serving
- Toppings: cilantro, jalapeño, avocado, radish, scallion, lime, tortilla strips or chips
What You Do
Throw everything in a pot aside from rice and toppings and let simmer away on the stove or in a slow cooker. To serve, pour over white rice and top with your choice of toppings.
Have a great week!
xo,
