Hearty Mexican Chicken Soup

By slw1112

Ingredients

• 1 large yellow onion, chopped
• 1 Tbsp. oil
• 1 clove garlic, minced
• 1/2 tsp. ground cumin
• 4 cups 25%-less-sodium chicken broth
• 1 can (540 mL) white kidney beans, rinsed
• 1 cup thick and chunky salsa
• 2 cups shredded rotisserie chicken
• 1 cup frozen corn, thawed
• 2 green onions, chopped
• 1/4 cup chopped fresh cilantro
• 1 cup Kraft Tex Mex Shredded Cheese

Details

Servings 8
Preparation time 10mins
Cooking time 31mins
Adapted from kraftcanada.com

Preparation

Step 1

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.