Categories: chicken, dinner, soup

Ingredients

• 6 cups chicken broth
• 3 cups cooked shredded chicken
• 2 (15-ounce) cans Great Northern beans, drained
• 2 cups salsa verde
• 1 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste
• Optional (for serving):
• Chopped fresh cilantro leaves
• Crumbled tortilla chips
• Diced avocado
• Shredded Monterey Jack
• Sour cream

Directions

1. Add chicken broth, shredded chicken, beans, salsa verde and cumin to a large stockpot or Dutch oven over medium heat; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until heated through, about 5 minutes.
2. Serve immediately with desired toppings.

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