RECIPES

Salsa Verde Chicken Soup

Active Time

10 minutes

Servings

4-6

2 quarts

Ingredients

Ingredients List

1 quart chicken broth
1 cup salsa verde
2 teaspoons each chili powder and ground cumin
2 cans (14.75 ounces each) whole kernel fire-roasted corn blend, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded cooked chicken
8 ounces 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

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.

Instructions

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.

Cheesemonger Tip

MuCluskey Brothers Monterey Jack is a seasonal, grass-fed cheese available plain and flavored. Monterey jack is a natural, creamy white cheese with a buttery flavor; it’s excellent for snacking and melting.