Under 30 Minutes
You know what makes each spoonful of this thick and hearty soup so spectacular? Thick and chunky CHI-CHI'S® Salsa.
Notes: Makes 9 cups.
3/4 cup sliced green onions
1 teaspoon minced garlic
2 tablespoons olive oil
2 cups water
2 cups shredded cooked chicken
1 (19-ounce) can white kidney beans, drained and rinsed
1 (16-ounce) jar CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium
1 (14.5-ounce) can low-sodium chicken broth
3/4 pound small red new potatoes, cooked and cut into quarters
1 cup sliced carrots
1 cup cubed red, green, yellow and/or orange bell pepper
1 cup sliced zucchini
2 bay leaves
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 teaspoon grated lime peel, if desired
2 tablespoons lime juice
1. In Dutch oven, sauté onions and garlic in oil until onions are softened. Add remaining ingredients except lime juice and lime peel. Bring to a boil, stirring occasionally.
2. Reduce heat to medium-low. Cover; cook, stirring occasionally, 30 to 40 minutes or until potatoes are just tender. Stir in lime juice and lime peel, if desired. Remove bay leaves before serving.