Turkey soup salsa verde

Makes 4 servings (5 cups)

Accompany this zesty soup made with Thanksgiving turkey leftovers with a basket of crispy lime-flavored tortilla chips. You can also add a topping of shredded Cheddar cheese.

3 cups shredded cooked turkey (or rotisserie chicken), skin removed

1 (15-ounce) can cannellini beans, drained

1 (14-ounce) can reduced-sodium chicken broth

1 cup medium salsa verde

½ teaspoon ground cumin

Sour cream and finely chopped fresh cilantro for garnish

Combine all the ingredients, except the garnishes, in a medium saucepan over medium-high heat. When the liquid comes to a boil, reduce the heat to medium; cover and cook, stirring occasionally, for 5 minutes.

Top each bowl with a generous dollop of sour cream and sprinkle with cilantro.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.

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