Southwestern Chicken Soup

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Use rotisserie chicken or leftover chicken in this easy Southwestern-flavored 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) 

Preparation

1. Empty the salsa into a large saucepan. Cook 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.

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