Tuesday, February 25, 2014

It is still soup weather in the Midwest!

Southwest Chicken Soup

The Cooking School at Jungle Jim's International Market hosted a sold-out class with Brian Reed of Mogo Tago. His Columbus, Ohio, food truck business is a popular stop for hungry people. This past Saturday, he fed 40 of our students a delicious menu of his taco favorites. The staff at The Cooking School was fortunate to be able to sample some leftovers for lunch which inspired us to assemble this simple soup you can make at home - even if you don't have some of Brian's leftovers! It is an easy soup recipe packed with bright, Southwest flavors. When you stop at Jungle Jim's for the ingredients, take a swing through the Bakery and pick up a loaf of sourdough bread or jalapeno cheddar pretzel bread. For something a little different, try Kontos brand Southwest flatbread. 

Brian makes a superb roasted tomatillo salsa that we used in place of a jarred salsa verde. Frontera brand makes an excellent salsa verde that is readily available on our shelves. Beware - green salsas can be spicy - so if you are not an adventuresome heat-aholic, look for a jar that is labeled as "mild."

If you are in Columbus, check out where Brian has parked his truck for the day. You will enjoy meeting him and sampling the tacos and sauces on his menu. And don't forget the homemade tortilla chips! 

The ingredient list for this soup is short:  salsa verde, shredded, cooked chicken, cannellini beans, chicken broth and cumin. The sour cream, green onions and tortilla chips are for the garnish. This soup can be assembled and on the table in less than 30 minutes. If you have some leftover rotisserie chicken, this soup recipe is a great way to use that up.

Once the salsa verde and chicken broth has simmered for 10 minutes, add the shredded chicken, beans and cumin. Bring to a boil, turn down the heat and then simmer gently. Assemble the garnishes and you are ready to ladle the soup into bowls and serve!

Southwest Chicken Soup
(adapted from a Real Simple magazine recipe)

1 12-ounce jar salsa verde
3 cups cooked, shredded chicken (rotisserie chicken or other cooked leftover chicken) 
1 15-ounce can of cannellini beans, drained and rinsed
3 cups low-sodium chicken broth (or homemade chicken broth)
1 teaspoon ground cumin 
2 green onions, chopped (optional garnish)
sour cream (optional garnish, but really good)
tortilla chips (optional garnish, almost necessary!)


Combine the chicken broth and the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the shredded chicken, beans, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.

Ladle into bowls and sprinkle with green onions, add a dollop of sour cream, and some tortilla chips (if desired).

Serves 4

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