Recipe(tried): Real Simple Southwestern Chicken Tortilla Soup

Day has started out GREAT! After my daily walk I came home to start looking (AGAIN!) for a recipe a friend asked me for about 2 months ago. Today I found it! (And immediately sent it to her via e-mail!) It came from a Real Simple magazine in a monthly feature they have/had? called Fake It, Don't Make It. The feature combines readily available pre-made ingredients to come up with a dish that would take you some time to make if you did it from scratch. They usually give you the choice of say, roasting a chicken yourself or picking one up at the deli-counter if you are pressed for time. Here it is....FINALLY! It's very yummy, you control the heat by what salsa you use. Enjoy!

Finally! I found it! Sorry it took so long. Here it is! Love, Micha

SOUTHWESTERN CHICKEN SOUP
Source: Real Simple Magazine (Fake It Don't Make It)
Makes 4 servings

1 (12 ounce) jar salsa verde (green salsa, mild, medium or hot, depending on what you want)
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 (15 ounce) can cannellini beans, drained (or great northern)
3 cups chicken broth*
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
Tortilla chips (optional)
Shredded cheese (optional)

Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth and cumin, if using. Bring to a boil, lower heat to a simmer and cook for 10 minutes, stirring occasionally.

Top each bowl with a sprinkling of onions, a dollop of sour cream and some tortilla chips and shredded cheese if using.

*For a soupier dish, use 4 cups of broth.