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.