
(Serves 4)
- 4 cups (950 ml) low-sodium stock (chicken or vegetable)
- 4 cups (600 g) cooked chicken, shredded (or 2 boneless chicken breasts)
- 2 (15-ounce) cans pinto or great northern beans, drained and rinsed
- 16 oz (425 g) jar of salsa verde
- 2 tsp ground cumin
Combine all the ingredients in a large pot and bring to a simmer at medium-high heat. When it starts to bubble, reduce the heat to medium-low and continue simmering for 5-10 minutes. Ladle into bowls and enjoy with your favorite toppings!