I've made this southwestern chicken soup before, and I never added a dallop of sour cream until now, and it's SO much better with it! I got the recipe off a friend who got it from Real Simple magazine.

Southwestern Chicken Soup

1 12-oz jar of salsa verde
1 can of cannellini beans, drained (I've been using navy beans since I haven't been able to find cannellini beans)
3 cups of chicken broth (4, if you like your soup, soupier)
3 cups of chopped cooked chicken (I just get one of those roasted chickens from the store)
cumin (optional...can't remember how much...1 tsp??)
tortilla chips (optional)
sour cream (optional)

1. Heat salsa verde in a sauce pan over med-high heat for 2 minutes.
2. Add beans, chicken, broth, and cumin.
3. Bring to boil.
4. Simmer for 10 minutes.
5. Serve.
6. Add tortilla chips and sour cream to soup, if desired.

 Fast, easy, and delicious!!