Southwestern Chicken Soup with Rice and Pineapple Salsa

I found this recipe on the Real Simple website. I bought pinto beans instead of cannelini beans, and baked some chicken breasts in the oven to shred for it. Blake topped his with some cheese and chips. He liked the soup and pineapple salsa, but not the rice so much, which was just the 90 second Uncle Ben's Spanish rice.


Ingredients:
* 1 12-ounce jar salsa verde
* 3 cups cooked chicken pieces
* 1 15-ounce can pinto beans, drained
* 3 cups chicken broth
* 1 teaspoon ground cumin
* 2 green onions, chopped
* 1/2 cup sour cream (optional)
* tortilla chips

Directions:
1. Empty the salsa into a large saucepan. Cook for 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin. Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
2. Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips.