Wisconsin Chicken Soup
1 quart chicken broth
1 cup salsa verde
2 tsp. each chili powder and ground cumin
2 cans (14.75 oz. each) whole kernel fire-roasted corn blend, drained
1 can (15 oz.) black beans, rinsed and drained
2 cups shredded cooked chicken
8 oz. McCluskey Brothers Monterey Jack cheese, shredded (2 cups)
Additional shredded McCluskey Brothers Monterey Jack cheese
Optional toppings: fresh cilantro, lime wedges, sour cream and tortilla chips
- Serving Size:
- Cook time:
- Bring the chicken broth, salsa verde, chili powder and cumin to a boil in a Dutch oven over medium heat, stirring occasionally.
- Reduce heat to low; simmer, uncovered, for 10 minutes. Stir in the corn, black beans and chicken. Cook for 10 minutes longer, stirring occasionally. Gradually stir in Monterey Jack until melted.
- Garnish servings with additional Monterey Jack and toppings as desired.