southwestern chicken soup

This is the EASIEST soup you can make and so yummy!! It is from the REAL SIMPLE magazine. We have eaten it so much this winter and my entire family likes it...well except Charlie who apparently thinks it's too spicy! He tries to wipe it off his tongue every time I give it to him. The leftovers are great too!

You should be able to double click on the picture and view the magazine page large enough but I will go ahead and type it out just in case.

1 12 oz jar salsa verde
3 cups cooked chicken pieces(deli rotisserie chicken works great!!)
1 15 oz can cannelloni beans, drained
3 cups chicken broth
1 teaspoon ground cumin
2 green onions, chopped
Sour cream
Tortilla chips

Empty the salsa into a large saucepan. Cook 2 minutes over medium high 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. For a soupier dish, use 4 cups of chicken broth.