Sopa di Pollo (Southwestern Chicken Soup)

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 8

Ingredients:

3 cup(s) cooked chicken pieces (deli rotisserie or leftovers) deboned

1 can(s) 15-ounce canellini (white) beans drained

1 can(s) 15-ounce black beans rinsed & drained

1 can(s) rotel (mild)

1 can(s) white, whole kernel corn drained

1 jar(s) 12-ounce, salsa verde

6 cup(s) chicken broth

1 teaspoon(s) cumin (or more to taste)

1 whole(s) small onion chopped

1/2 cup(s) fresh cilantro chopped

1/2 whole(s) green bell pepper chopped

1 can(s) small can green chilis

1/2 teaspoon(s) garlic powder

salt & pepper to taste

2 stalk(s) green onions chopped

1/2 cup(s) sour cream

2 whole(s) small avocados chopped

mexican cheese mix shredded

1 bag(s) tortilla chips (optional)

1 package(s) mexican cornbread (optional) prepared

Directions:

1. • Put first 9 ingredients in a large saucepan (through garlic powder). Bring to a boil while chopping veggies, stirring occasionally. Add yellow onion, bell pepper, cilantro, and garlic powder and boil another 5 minutes, then reduce to a simmer for at least 10 more minutes, up to an hour. Add salt & pepper to taste.
2. • Serve with toppings (cheese, chopped green onions, avocado, sour cream) for guests to add themselves, and some tortilla chips or cornbread.

By RecipeOfHealth.com