Southwestern Chicken Soup- One of my favorites!

1 deli counter rotisserie chicken
1 24 oz jar of salsa verde
1 15oz. can canellini beans, drained
3 cups of chicken broth
1 tsp. ground cumin
1/2 cup sour cream

Remove chicken from bones and shredd. Place in large saucepan. Empty the salsa verde into saucepan. Cook 2 minutes over medium high heat, then add chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally.

Serve with a dollop of sour cream on top and some torilla chips.

I also recommend doubling this recipe. Seriving size is for 3.