Weather: -15, dark (blizzard warning for later tonight)
What I’m listening to: The Christmas Box, Paul Cardall
The day after Thanksgiving, I wanted to make a brothy, soul-warming soup with the turkey leftovers, but I didn’t want to spend much time in the kitchen. This simple recipe, made with only a handful of ingredients, was the ticket. Plus, a spicy soup is a terrific and unexpected alternative to the more traditional turkey noodle. Save this recipe for the next time you have leftover chicken or turkey on hand and want to make something quick and tasty. It makes a great weeknight meal on a chilly evening. I made it again a couple weeks later with chicken so I could post the recipe for you.
Here’s what you need: chicken broth (6 cups), shredded chicken or turkey (3-4 cups), two cans of white beans or great northern beans, cumin, salt and pepper, and this…
A 7-ounce can (or two cans if you want your soup really spicy; I was cooking for kids, so one can was perfect) of salsa verde, which can be found in the latin food section of the supermarket. Keep a few cans in your pantry for just such an occasion as this. Of course, if you have fresh salsa verde on hand, by all means use that instead.
Throw all the ingredients into a pot, heat it through, and meanwhile get your toppings ready. Topping options include: tortilla chips, shredded cheese, cilantro, avocado, lime wedges, green onions, sour cream. Enjoy!