6 cups low sodium chicken broth (vegetable broth)
3 cups leftover diced rotisserie chicken or chicken breast (vegan option chickpeas)
2 (15-ounce) cans Great Northern beans, drained
2 cups salsa verde
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh cilantro leaves
Heat a large stockpot or Dutch oven over medium heat. Stir in chicken broth, chicken, beans, salsa verde and cumin; season with salt and pepper, to taste.Bring to a boil; reduce heat and simmer until heated through, about 5 minutes. Serve immediately, garnished with cilantro, avocado and/or sour cream if desired.