Southwestern Chicken Soup

Ingredients
1 12-ounce jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken or leftovers)
1 15-ounce can black or kidney beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
Tortilla chips (optional)
Preparation
Empty the salsa into a large saucepan. Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired). Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired). For a soupier dish, use 4 cups of broth.

Makes 4 servings

Tortilla Chicken Chili

I tried this recipe and thought it was really yummy and different with the chips added in... I think it would also be good without the chips.

Ingredients:
1 pound boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 package chili seasoning mix
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (15 to 16 ounces) kidney, black, white or pinto beans, undrained
1 can (11 ounces) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-size pieces)
Shredded Cheddar cheese, sour cream and chopped cilantro (optional)

Directions
1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.

2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips; bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Tip: If a thinner chili consistency is desired, stir in an additional 1/2 cup water.

I found this recipe off of the McCormick website