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.
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