This is one of my favorite “make in a jiffy” weeknight recipes. It only requires dumping a lot of cans into a pot and it tastes amazing.
1 12-ounce jar salsa verde (Green salsa found in the salsa aisle)
3 cups cooked chicken pieces (I use a Costco 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)
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.