I’ve ventured out a little and am now an Independent Consultant with Tastefully Simple. I decided to become a consultant because I believe in the wonderful products Tastefully Simple has to offer. The concept of each product needing very simplistic preparation while not having to sacrifice flavor and a beautiful presentation is the key to why I believe these products are perfect for everyone. So…every once in a while I will be sharing a recipe or product feature here on my blog. I use these products in my daily life and they are helping me save time in the kitchen so I can get out there and shoot more! I sure hope you enjoy the recipe ideas and my food posts in general.
I made this a week ago and it was mouthwatering! It was slightly spicy, but not over the top by any means. Our Wahoo! Chili® Seasoning Blend gives this soup a wonderfully smoky flavor. It’s not just for chili! Recipe details below.
(photo taken with my iphone)
by Heather McCullah
6 cups chicken broth
4 cups cooked shredded chicken
1 1/2 to 2 cups cooked white or brown rice (use leftovers)
2 (15-oz) cans white beans, lightly drained
2 cups salsa verde (La Victoria Chunky)
1/2 a 10 oz can of red chili sauce (La Victoria)
2 tbsp Wahoo! Chili® Seasoning Blend
2 tsp cornstarch
Optional (for toppings):
Add chicken broth, shredded chicken, rice, salsa, red chili sauce and Wahoo! Chili® Seasoning Blend to a large pot and stir (breaking rice apart if using leftover cold rice). Take 2 ladle fulls of the broth mixture and place in small bowl. Add cornstarch to the broth mixture in the small bowl and stir well. Heat over medium-high heat until boiling. Add in cornstarch/broth mixture and stir to combine. Cover and reduce heat to low and simmer for 1 to 2 hours.
If you like a thicker soup reduce the chicken broth by one cup before making the soup.
Serve with chunks of avocado, cilantro, green onions and cheese or use any of your favorite toppings.
Purchase the Wahoo! Chili® Seasoning Blend here – http://