This hearty soup with Mexican flavors is easy to make with leftover roast chicken and a few things from the pantry. It holds well in the refrigerator for a few days, so make it ahead. It works equally well with leftover turkey broth and roast turkey after Thanksgiving. Another option, use a pound of ground and browned turkey.
2 ½cupstomatillo salsa verdehomemade or Trader Joes
3cupschicken or turkey broth (low or no sodium)preferably homemade
12ouncesshredded roast chickenabout 2 cups
215 ouncecans pinto beansrinsed and drained
¾teaspoonsea saltto taste
¼teaspoon grouend black pepper
Optional Garnishes
1-2tablespoonschopped cilantro or parsley
4ouncesgrated Jack cheese or Mexican blend
½avocadoquartered and diced
Instructions
Heat olive oil in a large 4-5 quart pot or Dutch oven over medium low heat. Add onion, celery and both chilies. Cook, stirring until soft, about 3 minutes. Add garlic and cook 1 minute more. Add cumin, coriander and ancho chili pepper and cook another 3-5 minutes to allow spices to bloom.
Turn heat up to medium and add salsa, chicken broth, chicken and beans. Heat soup until hot, about 20 minutes. Serve with cilantro, cheese and avocado if desired. Leftovers keep 3 days in the refrigerator or freezes.