Shark Snacks: Pollo Verde Soup
One of Tennessee nemesis Steve Spurrier’s famous quotes is, ”You can’t spell Citrus without U-T,” referring to Tennessee’s inability to make it to the Sugar Bowl — or to a larger tier bowl game — back in the day.
So in honor of the UT game, we have a recipe that is full of citrus flavor just in time for the first cool fall weather!
Fall is soup season, so here is a citrusy, zesty soup recipe you can put on the stove or in the crockpot mid-afternoon and enjoy just before 6:30 kickoff.
Pollo Verde Soup
- 1 medium sweet onion, sautéed
- meat of 1 rotisserie chicken
- 1 can of whole kernel corn, drained
- 2 cans of great northern beans, drained and rinsed
- 1 16 oz jar of salsa verde
- 1.5 cartons of chicken broth (32 oz in each carton)
- Juice of 2 limes
- 1.5 tbsp cumin
- 1 tsp garlic powder
- Salt and pepper to taste
Combine all ingredients. Simmer for at least 2 hours. Serve with sour cream on top if desired and with tortilla chips.
Hotty Toddy and Beat the Vols!
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.