Serves 4	‹ Back to Soups & Stews
1 - 12 ounce jar salsa verde 3 cups cooked chicken breasts 1 - 15 ounce can cannellini beans, drained 3 cups low sodium chicken broth 1 teaspoon ground cumin 2 green onions, chopped 1/4 cup low fat sour cream Baked tortilla chips (optional) Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired).

Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with chopped green onions, a tablespoon of sour cream, and serve with tortilla chips (if desired).

Per Serving (does not include tortilla chips): 354 Calories; 3g Fat (8.0% calories from fat); 1g Saturated Fat; 54g Protein; 24g Carbohydrate; 4g Dietary Fiber; 104mg Cholesterol; 1009mg Sodium. Exchanges: 1 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fat; 0 Other Carbohydrates.

COOK'S NOTE: Add another cup of broth for a less dense soup.

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