White Chicken Chili

6 cups chicken stock (or bone broth)

4 cups cooked & shredded chicken

2 (15-ounce) cans of white beans, rinsed and drained (Great Northern or Cannellini beans)

2 cups (16 ounces) salsa verde (store-bought or homemade)

2 teaspoons ground cumin

Some optional toppings can include diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips, fresh jalapeño sliced jalapeños

Instructions:

Combine ingredients. Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot.

Bring to a simmer. Cook on high heat until the soup reaches a simmer. Reduce heat to medium-low and continue simmering for 5 minutes.

Serve. Serve immediately, garnished with lots of your favorite toppings.

adapted from gimmiesomeoven.com