Corn Chip Soup

1 12 oz. jar salsa verde (made with tomatillos, green chiles, and cilantro)
1-2 tsp. ground cumin (depending on how spicy you like it)
2-3 cooked chicken breasts, shredded
6 cups chicken broth
2 cans cannellini (white kidney beans) or pinto beans, drained and rinsed
1 cup frozen corn
Tortilla chips

Garnishes:
shredded cheese (Monterey Jack is great), cilantro, sour cream, and lime wedges.

Pour salsa verde into a 3 qt. heavy bottomed pot or Dutch oven. Add the ground cumin. Cook over medium high heat until the salsa starts to thicken and darken a little in color. About 3-5 minutes.

Add the chicken stock and remaining ingredients (up to tortilla chips.) Simmer until heated through--another 5-10 minutes.

Place tortilla chips in the bottom of the serving bowls. Ladle the soup over the top and add the garnishes. Serves between 6-8 people. Or 3 to4 if you go back for seconds....which you will.

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