In a saucepan, combine chicken, salsa verde, beans, chicken broth and cumin. Stir and mix thoroughly. Add salt to taste. Simmer for 10 minutes. Ladle chili into individual bowls. Garnish with sour cream, tortilla chips, green onion, and Chinese parsley. Makes 6 servings.
Note: May use leftover roast chicken and turkey. For a potluck idea, double or triple the recipe.
Approximate Nutrient Analysis per serving (based on black beans and not including salt to taste):
320 calories, 10 g fat, 3 g saturated fat, 95 mg cholesterol, 1000 mg sodium, 26 g carbohydrate, 6 g fiber, 5 g sugar, 28 g protein