Turkey soup salsa verde

POSTED: 11:14 AM PDT Oct 04, 2011    UPDATED: 08:05 AM PST Nov 23, 2012 
cooking

Makes 4 servings (5 cups)

Accompany this zesty soup made with Thanksgiving turkey leftovers with a basket of crispy lime-flavored tortilla chips. You can also add a topping of shredded Cheddar cheese.

3 cups shredded cooked turkey (or rotisserie chicken), skin removed

1 (15-ounce) can cannellini beans, drained

1 (14-ounce) can reduced-sodium chicken broth

1 cup medium salsa verde

½ teaspoon ground cumin

Sour cream and finely chopped fresh cilantro for garnish

Combine all the ingredients, except the garnishes, in a medium saucepan over medium-high heat. When the liquid comes to a boil, reduce the heat to medium; cover and cook, stirring occasionally, for 5 minutes.

Top each bowl with a generous dollop of sour cream and sprinkle with cilantro.