Hearty Mexican Chicken Soup

By vealam

Ingredients

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

Details

Servings 8
Preparation time 10mins
Cooking time 31mins
Adapted from kraftrecipes.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.