Easy Mexican Chicken Soup

Name: Easy Mexican Chicken Soup
Ingredients: FOR THE SOUP:; 2 Tablespoons Olive Oil; 1 whole Medium-sized Onion, Medium Diced; 3 cups Shreded, Cooked Chicken (I Used A Pre-cooked Rotisserie Chicken); 8 cups Chicken Stock; 1 jar (16 Ounce Jar) Roasted Salsa Verde; 2 cans (15 Oz. Size) Cannelini Beans, Rinsed And Drained; 2 teaspoons Ground Cumin, Or More As Per Taste Preference; 1 teaspoon Smoked Paprika; Salt And Pepper, to taste; OPTIONAL TOPPINGS:; Pico Di Gallo, Prepared; Guacamole, Prepared; 1 Lime, Cut Into Eight Wedges; Crushed Tortilla Chips; Cotija Crumbles; Monterey Jack Cheese, Shredded

17 ingredients

4 steps

Ingredients

FOR THE SOUP:
2 Tablespoons Olive Oil
1 whole Medium-sized Onion, Medium Diced
3 cups Shreded, Cooked Chicken (I Used A Pre-cooked Rotisserie Chicken)
8 cups Chicken Stock
1 jar (16 Ounce Jar) Roasted Salsa Verde
2 cans (15 Oz. Size) Cannelini Beans, Rinsed And Drained
2 teaspoons Ground Cumin, Or More As Per Taste Preference
1 teaspoon Smoked Paprika
Salt And Pepper, to taste
OPTIONAL TOPPINGS:
Pico Di Gallo, Prepared
Guacamole, Prepared
1 Lime, Cut Into Eight Wedges
Crushed Tortilla Chips
Cotija Crumbles
Monterey Jack Cheese, Shredded

Directions

1

In a saute pan over medium heat, cook the onions in the olive oil until they are translucent.
2

While the onions are sauteing, put the remaining soup ingredients into a 6-8 quart pot. Add onions. Bring to a boil over high heat, cover, then lower heat enough to keep soup at a simmer for 15 minutes. Serve as desired.
3

Note: The soup can also be cooked in a slow cooker. Into the crock of a slow cooker, add the sauteed onions and all of the remaining soup ingredients. Turn slow cooker on low and cook for four hours.
4

Suggested toppings, for serving: pico di gallo, guacamole, a squeeze of lime, crispy tortilla strips or crushed tortilla chips, cotija crumbles or shredded Monterey jack cheese.

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