1 12 oz jar salsa verde (I use La Victoria)
3 cups shredded chicken (1 small rotisserie chicken works great)
1 15 oz can canellini beans, drained
3 cups chicken broth
1 t ground cumin
Cook salsa 2 minutes over medium heat in saucepan. Add chicken, beans, broth and cumin. Bring to boil, then simmer for 10 minutes, stirring occasionally.
Garnish with sour cream and scallions.
Serve with corn chips or tortillas.
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