Southwestern Chicken Soup

Ingredients

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

Directions

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.