In the soup

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.

You’ll need:
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.
I’m feeling better already!