- 6 cups chicken stock
- 3 to 4 cups cooked shredded chicken
- 2 (15-ounce) cans beans of your choice, rinsed and drained (I used Great Northern beans)
- 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
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. Then reduce heat to medium-low to maintain the simmer.
Serve. Serve immediately, garnished with your favorite toppings including tortilla strips, avocado and grated cheese.