Ingredients
Scale
- 6 cups chicken stock
- 3 to 4 cups cooked shredded chicken
- 2 (15-ounce) cans beans of your choice, rinsed and drained (Great Northern beans suggested)
- 2 cups (16 ounces) salsa verde (store-bought or homemade)
- 2 teaspoons ground cumin
- optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips, fresh jalapeño slices
Instructions
- Combine ingredients.
- Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.
- Bring to a simmer.
- Cook on high heat until the soup reaches a simmer.
- Reduce heat to medium-low and continue simmering for 5 minutes.
- Serve.
- Serve immediately, garnished with lots of your favorite toppings.