This is one of my all time favs. Roast chicken + salsa verde = heaven in a bowl. It's even better when you roast all of the veg & top it with thick sour cream. A few days ago I made some delicious salsa verde, here's one of my favorite ways to use it!
Ingredients: - 2 cups of salsa verde, homemade is best (trader joes is second best) - 2 bell peppers (green or yellow), chopped - 1 onion, diced - 2 cups of corn, char under the broiler then cut from cob (or use frozen kernels) - 2 jalapeño, sliced - 1 cup of water - 4 cups of chicken stock, homemade is best - 1 chicken, roasted in olive oil, salt & pepper (or use a rotisserie chicken) - 16 oz of cooked cannelini beans (or canned) - garnish w/ sour cream, cheese, pickled hot peppers, cilantro & chips
Method: - if you're roasting your own chicken, do that first. I like 425 for 30-45 minutes. - while the chix roasts, prep your veg & get to sautéing. In a large soup pot, sauté the onion, bell peppers and corn, the deglaze the pan with your salsa verde and stir in your chicken stock. Bring to a boil, then simmer until the chicken is done. - when chicken is done, and cool enough to handle, shred the breast meat and put into the soup. Add the jalapeños and beans. Simmer for 15-30 minutes then eat!
You may have noticed that I only used the breast meat. I'd like to say its only because it's my preference. But, my sister & I ate the chicken wings, my son ate the legs and my husband at the thighs. So, um, that was all I had to use! Roast chicken goes fast in this house.
This soup is as hands on, or hands off as you want it to be. Sometimes I crave it but just don't have the time, so I let trader joes help me out with a rotisserie chicken, stock, salsa verde & all the garnishes. But when it's cold and dreary, I go the extra mile. Nothing warms up the senses of my house quite like the scent of this soup!
Here's a few other soups that you might like to try: