|6 cups chicken broth and 3 cups cooked shredded chicken|
|2 cups salsa verde|
|2 - 15 oz. cans Great Northern beans, drained|
|1 teaspoon ground cumin|
|Garnish with sour cream, tortilla chips, shredded cheese, etc.|
I doubled the recipe, and would probably triple it next time. We like to enjoy our soup for a couple of days! The easiest way for this busy mom to quickly have chicken accessible is to buy individually frozen tenders or breasts and pull what I need from the freezer after work. For soup I like to use tenders because they cook through quickly and evenly and shred well. I boil them in the stock pot, and within a few minutes I have all the chicken and the broth that I need.
Let me know if you try this recipe!