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Mexican Chicken Soup
1 yellow onion, chopped
1 tbs oil
1 clove garlic, minced
1/2 tsp ground cumin
4 cups fat-free reduced-sodium chicken broth
15.5-oz can cannellini beans, rinsed
1 cup thick and chunky salsa
2 cups shredded rotisserie chicken
1/4 cup chopped fresh cilantro
1 cup Mexican four cheese blend, shredded
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.Serves 8
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