20 Minute White Chicken Chili

• 4 cups chicken broth
• 2 cans great northern beans drained and rinsed
• 16 ounces salsa verde green salsa
• 1 teaspoon cumin
• 12 1/2 ounces chicken
• 2 cloves garlic minced, fresh or jarred
• 1 cup cream or half and half

1. Add the chicken broth, beans, salsa verde, cumin, chicken and garlic to a stock pot over medium high heat. Bring to a boil, stirring occasionally. Once it boils, reduce heat and simmer for 15 minutes, stirring occasionally. Before serving, turn off heat and stir in the cream.
2. Enjoy the soup as is, or top with sour cream, shredded cheese and diced avocado! Tortilla strips would be a great addition too.
3. If you have an extra minute and would like it a little thicker, melt 2 tablespoons of butter and mix with 2 tablespoons of flour. Add this mixture to the soup as it heats to the boil. Continue with directions as written above.

chicken broth, great northern beans, green salsa, cumin, chicken, garlic, cream

Taken from www.yummly.com/recipe/20-Minute-White-Chicken-Chili-1712907 (may not work)