Make This

I made a really simple but really yummy dinner the other night. No pictures, but definitely recommended. You need 4 main ingredients and dinner is done. Here you go, you can thank me later.

Southwestern Chicken Soup

1. 1 jar salsa verde
2. 1 cooked rotisserie chicken (taken off bone and shredded)
3. 1 can navy beans (rinsed and drained)
4. 32 oz chicken broth

Combine all ingredients in a heavy saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Top with 3 cheese Mexican blend and sour cream if wanted.

Now, since that was so easy, why not make your own tortilla strips to serve atop the soup.
Get a package of corn tortillas. Cut into 1/2 strips. Pour 1/2 inch of vegetable (or canola) oil into pan and heat over medium high heat. Drop one tortilla strip into the oil to make sure it is hot enough. If the strip quickly bubbles and rises to the top, you are good to go. Put the rest of the strips in, making sure not to crowd the pan, and let cook for about 4 minutes. Remove to paper towels using a slotted spoon. I like to cover them with lots more paper towels and shake them around a bit to get rid of most of the oil. Sprinkle generously with salt (and lime juice) if you like.
Serve atop Southwestern Chicken Soup.

The husband (who is extremely hard to please) said that this recipe was a keeper. Enjoy, my friends.
Emily