Southwestern Chicken Tortilla Soup - cooking recipe

Ingredients

1 (12 ounce) jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken)
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

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).