6 cups chicken broth (1 carton & 1 can is what I used)
3 cups cooked chicken, shredded
2 (15oz) cans Great Northern beans, drained
2 cups salsa verde (I used one jar of Herdez salsa verde)
1 teaspoon cumin
salt & pepper to taste
Optional Toppings:
chopped fresh cilantro
diced avocado
tortilla chips
shredded cheese
Instructions
Add the broth, chicken, beans, salsa & cumin to a large pot over medium heat. Season with salt and pepper. Bring the soup to a boil then reduce to a simmer until heated through. About 5 min.
Serve immediately with toppings.
Notes: I think the avocado is a must for this soup! And the cilantro adds a great flavor as well.
Recipe by Baked in AZ at http://bakedinaz.com/5-ingredient-white-chicken-chili/