Southwest Chicken Soup

My little sister Melissa introduced us to this recipe and it was an instant hit. My favorite thing is that you can double the chicken/bean mixture and freeze it for an easy weekday meal! Just defrost and add some chicken broth. We had a bad experience with a few recipes calling for salsa verde, and so I was skeptical even though this recipe technically calls for "Green Salsa." (Is that the same thing? We don't know.) But I was pleasantly surprised at the nice flavor, definitely not too spicy. Yum! 

Southwest Chicken Soup
Source: Melissa Walker

Ingredients:
2 cups shredded chicken
1 TBS El Paso Taco Seasoning
1 can White Beans, mashed
1/2 cup Green Salsa
1 red pepper, diced
34 oz chicken broth

Directions:
Cook and shred chicken. Place shredded chicken in frying pan, add taco seasoning and brown. Drain and mash white beans. (When mashing the beans, mash them really well. The inside of the beans serves to thicken the soup so you want all of the skins broken and mashed together.) Combine beans, green salsa, diced red pepper, and chicken. Add chicken broth and bring to a boil. Simmer ten minutes. Serve with cheese and tortilla chips.

FREEZER MEAL
Before adding chicken broth, remove desired amount of chicken/bean mixture and place in a freezer bag. (You could also place in a tupperware container.) Freeze and store. When you are ready for a quick and delicious meal, defrost and add 2 cans of chicken broth. Simmer 10 minutes and serve!