- 1 12-ounce jar salsa verde
- 3 cups cooked shredded chicken (1 small deli rotisserie chicken)
- 1 15-ounce can cannellini beans, drained
- 4 cups chicken broth
- 1 tsp ground cumin
- 2 green onions, chopped
- 1/2 cup sour cream
- Tortilla chips, optional
Empty the salsa into a large saucepan. Cook two minutes over medium heat, then add the chicken, beans, broth and cumin. 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. Serves four.
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