Ingredients
1-12oz. jar salsa verde
3 C. cooked chicken pieces (1 small deli rotisserie)
1-15oz. can cannellini beans, drained
3 C. chicken broth
1 t. cumin
2 green onion, chopped
1/2 C. sour cream
Tortilla Chips
Preparation
Empty salsa into large sauce pan. Cook two minutes over med/hi heat, then add chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes. Top each bowl with a sprinkling of green onion, sour cream and tortilla chips.
