Add this to your holiday repertoire. It's perfect for cold days, busy days, every days.
Empty the jar of salsa into a large sauce pan.
Cook for 2 minutes over medium-high heat.
Add the chicken, beans, broth, and cumin. Bring to a boil.
Reduce to simmer (med-low), and cook for 10 minutes, stirring occasionally.
Serve in bowls, topped with a sprinkle of onions and a dollop of sour cream.
I use creme fraiche instead of sour cream, most of the time.
I also use chips to scoop the soup, as well as hatch chili corn tortillas.