Hearty Mexican Chicken Soup

By bubbles7380

Ingredients

• 1 large yellow onion, chopped
• 1 Tbsp. oil
• 1 clove garlic, minced
• 1/2 tsp. ground cumin
• 1 qt. (4 cups) fat-free reduced-sodium chicken broth
• 1 can (15.5 oz.) cannellini beans, rinsed
• 1 cup TACO BELL® Thick & Chunky Salsa
• 2 cups shredded rotisserie chicken
• 1 cup frozen corn
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Preparation

Step 1

Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender, stirring frequently. 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. Remove from heat.
Stir in green onions and cilantro. Serve topped with cheese.