Southwestern Chicken Soup

Well, we've had the New Years appetizers and the bubbly. We shot off a few fireworks (and watched the even-better fireworks from a few streets away), and had a great time with each other.

Now, it's back to the grind. Back to the chill. But, I am convinced that great, warm food (that's easy to make) can help us beat the winter blues. I'm really not a Debbie Downer, I promise!
This soup is a favorite of mine, because it involves tomatillos. Oh yes. I love those little green guys. It's spicy, warm, and satisfying. There's plenty of meat in it, for your hungry crowd, and each person can cover it with their own toppings.

Southwestern Chicken Soup
adapted from a recipe published in Real Simple, October 2004

1 jar (12 ounces) of salsa verde (La Victoria green salsa is gluten free)
2 cups of cooked chicken, like leftover rotisserie chicken
1 can of white beans, or kidney beans in a pinch
3 cups of homemade chicken broth, or your favorite canned gluten free broth
1 teaspoon cumin
smoked paprika

2 green onions
1/2 cup sour cream
tortilla chips

Empty the salsa into a large saucepan. Cook it for 2 minutes over medium heat, and then add the chicken. If you've frozen some leftovers from a rotisserie chicken, you can even throw the chicken into the salsa while it's still frozen! This really is a timesaver!

Add the beans, broth (we also keep this frozen, so it can also be added frozen), and spices. Bring it all to a boil, and then lower it to simmer, and cook for 10 minutes, or as long as you need, stirring every once in a while.

When it's dinner time, serve each bowl with green onions, sour cream, and tortilla chips.

Notes:
- This could also be done in the crockpot, which would only allow the flavors to come together even more, making it so flavorful.
- Homemade chicken broth is really worth it, if you are able to make it. I've only done it a few times now, with the bones from a rotisserie chicken, and leftover vegetables that I have frozen. The next time you are cutting onions, celery, or carrots, throw the leftover pieces into a zipper bag and put it in the freezer. Then, you can combine that with the rotisserie chicken, some other herbs and spices, and make your own broth. It's really quick and easy to put together, and the results are worth it!
- Keep an eye on your salsa temperature. I used medium salsa when I made the soup, and I would say that it goes "up a degree" of spiciness from the salsa, because it boils down. So, if you like it medium, maybe choose mild salsa.