Try This

Recipe: Salsa Verde Chicken Soup

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 6-8 by Kelly Minter

I wondered if I would ever taste anything so glorious in all my life, or if I’d be willing to endure the sacrifices of what would be required to experience such a miracle. I dare say a bite of fish from the hand of God is unlike anything I’ve ever tasted. Who needs farm-to-table when god can pull off river-to-canoe?

  • 1 (12 ounce) can salsa verde
  • 3 cups rotisserie chicken 
  • 1 (15 ounce) can cannellini beans, drained
  • 3 cups chicken broth (or more if soupier texture is desired)
  • 1 teaspoon cumin, ground
  • ½ package (10 ounce) frozen corn
  • 1 teaspoon chili powder
  • 2 green onions, chopped
  • Sour cream
  • Bag of tortilla chips


  1. Empty salsa Verde into a large soup pot. Cook 2 minutes over medium-high heat.
  2. Then add chicken, beans, broth, cumin, corn, and chili powder to saucepan. Bring to a boil, lower the heat to simmer and cook 10 minutes, stirring occasionally.
  3. Top each bowl with onions, sour cream, and chips.

Excerpted with permission from “A Place at the Table” by Kelly Minter. Copyright 2019, B&H Publishing Group.

ALL Articles