Blazer Cookbook

Ingredients:

• 2 tablespoon olive oil
• 1 teaspoon dried cilantro
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) jar salsa verde
• 1 (15 ounce) can cannellini beans or Great Northern beans
• 1 lb (about 4 cups) shredded cooked chicken*
• 1 (32 ounce) carton chicken broth

Instructions:

1. Heat oil in a large saucepan over medium heat.
2. Add cumin, cilantro, salt and pepper. Continue to stir and cook for another 1 minute, until fragrant
3. Stir in salsa verde and bring to a simmer, stirring occasionally
4. Add the remaining ingredients. Keep the saucepan at a simmer.
5. Add salt and pepper to taste. Lower the heat and cook covered for about 20 minutes.
6. Garnish with sour cream, fresh cilantro, chives, and/or green onion.