Ingredients:
- 2 Tablespoons Extra Virgin Olive Oil
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, finely chopped
- 3 teaspoons ground cumin
- 4 cups chicken broth
- 4 cooked chicken breasts, shredded
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 cup salsa verde or tomatillo salsa
- Kosher salt to taste (I used about 1 tablespoon)
- Sriracha sauce to taste (I used about 3 tablespoons)
Optional Toppings:
- chopped cilantro
- sour cream
- Fritos or corn chips
- more sriracha sauce for those who like it spicier
- cheddar cheese
Preparation:
Heat the olive oil over medium heat in a large soup pot. Add the onion and celery. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the garlic and cumin. Sir for 1 minute. Add the broth and bring to a boil. Reduce heat to low and add the chicken, beans, and salsa verde. Cook for 10 minutes until hot and the flavors are blended. Season to taste with salt. Serve with desired toppings.
Audra modified this recipe from one she found in Simply Gluten Free Magazine.
