Southwestern Chicken Soup

By LittleValley

One of my husband's favorites. All pantry items, easy to make.

Ingredients

• 1 12-ounce jar salsa verde
• 3 cups cooked chicken pieces
• 15 oz cannellini beans, drained
• 3 cups chicken broth
• 1 teaspoon ground cumin
• 2 green onions, chopped
• 1/2 cup sour cream
• tortilla chips (optional)

Preparation

Step 1

Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.