Chicken Tortilla Soup

This soup is always a hit with my family and friends! And given the deluge we've been having in the Northeast this spring, I thought it fitting to share with you. You can make Chicken Tortilla Soup the laborious way, from scratch, or you can whip it up in minutes with this sure to please recipe!

Ingredients

• 1 jar salsa verde (my favorite is the Stonewall Kitchen brand)
• 1 15 oz. can canellini beans
• 1tsp - 1Tbsp cumin, depending on taste
• 4-5 cups chicken broth (I prefer to use low sodium & add a little sea salt at the end)
• 1 rotisserie chicken, shredded (I rarely end up using the whole chicken and save some for chicken salad)
• sea salt (preferably coarse)
• fresh cilantro (chopped)
• fresh scallions (diced)
• sour cream

Directions

1. Simmer salsa verde on medium low to low heat for a few minutes, stirring occasionally
2. Drain canellini beans & add, simmer for a few more minutes, stirring occasionally
3. Add cumin
4. Add chicken broth and simmer on medium for a few more minutes
5. Shred chicken and add, allow to simmer stirring occasionally for approximately 30 minutes over medium to medium low heat
6. Add sea salt to taste
7. Add fresh cilantro just before serving, to taste
8. Serve with fresh cilantro, scallions & sour cream

ENJOY!