The polar vortex luckily skipped over San Francisco, but technically it is still winter and ergo still soup season. This week I made White Bean Soup adapted from Gimme Some’s White Chicken Chili recipe.
4 cups chicken broth
4 cups cooked shredded chicken (3 chicken breasts)
2 (15-oz) cans white kidney beans, drained 2 cups salsa verde (storebought or if you are go getter homemade)
1/2 cup red onion diced
2 tsp. ground cumin
optional toppings: diced avocado, sour cream, crumbled tortilla chips
Boil, let cool and shred chicken breasts (boiling chicken how to here). Add chicken broth, shredded chicken, beans, salsa and cumin to large pot, and stir to combine. Heat over medium-high heat until boiling, then cover and reduce heat to medium-low and simmer for at least 5 minutes. Serve warm with desired toppings.