Southwestern Chicken Soup

By vail28

Ingredients

• 1 * 1 12-ounce jar salsa verde
• 3 * 3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
• 1 * 1 15-ounce can cannellini beans, drained
• 3 * 3 cups chicken broth
• 1 * 1 teaspoon ground cumin (optional)
• 2 * 2 green onions, chopped
• 1/2 * 1/2 cup sour cream
• * tortilla chips (optional)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

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.
2. 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.