Chicken Chili Verde
4 cups chicken stock ( add more or less depending on how thick you like your chili)
4 cups cooked, shredded chicken
2 (15- oz) cans Cannellini beans, drained
2 cups salsa verde (I use store bought but there are many recipes for homemade on the internet)
1/2 envelope McCormicks (or your personal fave) chicken chili seasoning
(alternatively you can add 2 tsp ground cumin and 2 tsp chili seasoning)
Optional toppings: sliced or diced avocado, fresh cilantro, sour cream, crumbled tortilla strips and shredded cheese.
Combine chicken stock, shredded chicken, beans, salsa verde, and seasonings in a soup pot. Heat on medium high and bring to boil. Stir then cover and reduce heat to simmer. Let cook at least 30 minutes. Serve with desired toppings and may I highly suggest the avocado? It brings a creamy texture to this wonderful chili.