This is really simple to make. I make my own fresh salsa verde every summer from the tomatillos in my garden and then freeze it. This is the last lot. This chilli was yummy, you could of course add some chilli o bump up the spice level.
250g cooked shredded chicken
2 400g tins cannellini beans, drained
300g salsa verde
2 tsp ground cumin
optional toppings: diced avocado, chopped fresh coriander, grated cheese, chopped green onions, sour cream, crumbled tortilla chips
Add the chicken stock, chicken, beans, salsa and cumin to a medium saucepan, and stir to combine.
Heat over medium-high heat until boiling, then cover and reduce the heat to medium-low and simmer for at least 5 mins. Serve warm with desired toppings.
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