Wednesday, January 19, 2011
Hearty Mexican Chicken Soup
This is my FAVORITE soup of all time it's quick and easy and very kid friendly!
what you need
1/2 yellow onion, chopped
1 Tbsp. oil
1 clove garlic, minced
1/2 tsp. ground cumin
4 cups fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed (this is white beans you could cook navy beans if you wanted)
1 cup Thick 'N Chunky Salsa (I used Pace Picante Medium it wasn't too spicy)
2 cups shredded rotisserie chicken or u can use 2 cans of Costco chicken, or cook & shred your own.
1 cup frozen corn, thawed
2 green onions, chopped
1/4 cup chopped fresh cilantro
1 cup Mexican Style Finely Shredded Four Cheese or cheddar
COOK yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender. Add garlic and cumin; cook and stir 1 min.
ADD broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Stir in green onions and cilantro.
SERVE topped with cheese.