This is the one chicken chili recipe that I make over and over in the fall and winter. I tore the recipe from a Real Simple magazine in 2004 and it continues to be one of the easiest and tastiest soups I make. Bon appetit!
1 12-16 oz. jar salsa verde
3 cups cooked chicken pieces
1 15-oz. can cannellini or Great Northern beans
3 cups chicken broth
1 tsp. ground cumin
2 green onions, chopped
1/2 cup sour cream
Empty the salsa into a large saucepan - cook 2 minutes over medium-high heat, then add chicken, beans, broth, and cumin - bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally - top each bowl of soup with a sprinkling of green onions, a dollop of sour cream, and some tortilla chips - Monterey Jack cheese is also delicious on this soup!