Turkey soup salsa verde
Updated On: Nov 23 2012 10:05:44 AM CST
Makes 4 servings (5 cups)
Accompany this zesty soup made with Thanksgiving turkey leftovers with a basket of crispy lime-flavored tortilla chips. You can also add a topping of shredded Cheddar cheese.
3 cups shredded cooked turkey (or rotisserie chicken), skin removed
1 (15-ounce) can cannellini beans, drained
1 (14-ounce) can reduced-sodium chicken broth
1 cup medium salsa verde
½ teaspoon ground cumin
Sour cream and finely chopped fresh cilantro for garnish
Combine all the ingredients, except the garnishes, in a medium saucepan over medium-high heat. When the liquid comes to a boil, reduce the heat to medium; cover and cook, stirring occasionally, for 5 minutes.
Top each bowl with a generous dollop of sour cream and sprinkle with cilantro.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
Coroner: Poconos husband, wife die in apparent homicide-suicide
Pregnant woman fatally shot in East Norriton Twp.
Allentown police: Man shot following brawl outside bar
Community rallies around family-owned dairy farm recovering from barn collapse
No sign of Malaysia Airline wreckage
Police: Bethlehem father tries to press son's face onto hot stove
New details emerge in Reading birthday party shooting
Reading residents: UGI never informed us of gas leak
Woman admits to role in repeated sexual abuse of children
History's Headlines: Scandalous British countess rocked Allentown in 1926