Easy Rotisserie Chicken Soup with White Beans and Cilantro
Talk about an easy and crazy flavorful chicken soup! The meat from a rotisserie chicken with just a few additional ingredients gets this meal on the table in a hurry. Just add a good crusty bread and call it good.
15oz.can canellini beans, navy beans, or chick peaswell drained
Chopped cilantroto taste
In a stock pot over medium high heat, add oil; when oil is hot, add onion and cumin, cooking until onion is softened a bit.
Stir in the shredded, cooked chicken, cooking for a minute or so, add the tomatoes, white beans or chick peas and the broth. Bring the soup to a simmer then reduce the heat to low. Stir in cilantro and serve.
If you opt to substitute garbanzo beans or chick peas in place of the white beans, know that garbanzo beans and chick peas are one and the same and can be used interchangeably in most recipes.I double this recipe all the time so we can have leftovers on hand in the fridge. I like to store this soup in a pitcher in my fridge so it’s quick and easy to pour into a bowl when I need a snack.Rotisserie Chicken Soup with White Beans and Cilantro will keep in the fridge for up to 3 days or in the freezer for up to 6 months. This is a great recipe to use for a soup swap!This soup reheats perfectly, either in the microwave or on the stove top.Any cooked and shredded meat can be used in this recipe – we usually use chicken, but pulled pork would also be delicious.If you don't happen to have a rotisserie chicken on hand when making this soup, you can cook chicken breasts or chicken thighs to use; once the meat is fully cooked, shred or chop it and proceed with the recipe as directed.
Course: Dinner, Main Course, Soup
Keyword: creamy rotisserie chicken soup, rotisserie chicken soup with rice