5-Ingredient Easy Chicken Chili

4 cups low-sodium chicken broth
4 cups cooked, shredded chicken (rotisserie chicken works fine)
2 cups salsa verde (Frontera Tomatillo Salsa is great)
2 (15-oz.) cans white beans, drained and rinsed (I used cannellini beans)
2 tsp. ground cumin

Stir together all ingredients in a medium pan and simmer for about 5 minutes. Serve with optional toppings:  chopped avocado, fresh cilantro, plain Greek yogurt or sour cream, sliced green onion, shredded cheddar cheese.

Serves 6 to 8
WW PP per serving for 8 — 8