This soup is so easy! While my chicken is cooking, I saute the onions and garlic while opening all the cans. I dump everything into my soup pot, start some cornbread and then add the chicken for the last five minutes. Dinner is served in 30 minutes!
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 jar of salsa verde
2 cans of Rotel Tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn (if you can’t use fresh, use frozen, but don’t use canned!)
1 pound diced, cooked chicken breast (about 2 fillets)
1 (15 ounce) can white beans
salt and pepper to taste
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth,salsa, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.