Monday, December 24, 2007

Chicken Tortilla Soup

1 12 oz. jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15 oz. can cannelli beans,drained
3 cups chicken broth
1 tsp. ground cumin
2 green onions, chopped
1/2 cup sour cream
1 small tomato chopped
Cilantro finely chopped
Toritlla chips

Empty salsa into large sauce pan. 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, cilantro, tomatoes, and tortilla chips. Serve immediately! Yum!

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