Work hard. Play hard. Get sick. Seems this pattern is a familiar one at our house. This week, it was my turn. Thankfully, a new friend shared her chicken soup with me only a few days earlier. I try to avoid using too many convenience (processed) foods when cooking, but if you’re not feeling well and making your own chicken soup, this recipe is a winner. It would be great for a quick weeknight dinner, too. In fact, I might add it to my Cinco de Mayo menu.
1 lemon-pepper rotisserie chicken from the grocery (free-range is great, if available and affordable; I just used the basic deli variety), shredded into bite-size pieces
1 16 oz carton of chicken stock (again, organic, if possible)
1 16 oz container of fresh salsa from the grocery deli (Garden Fresh is the brand here)
2 or 3 cans of white beans of your choice
1 8 oz block Monterrey Jack cheese (peppers optional), grated
Add the stock to the pot and put on medium heat. Add the remaining ingredients and heat through. Allow to simmer on low.