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Hearty Mexican Chicken Soup Recipe


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     Hearty Mexican Chicken Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8; 1 cup
Preptime   10

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 TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
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

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.
Special Extra - Serve topped with BREAKSTONE'S or KNUDSEN Sour Cream and chopped avocados in addition to the shredded cheese. Garnish with lime wedges. Substitute - Substitute white kidney beans for the cannellini beans. Note - Recipe can be prepared using a 19-oz. can of beans if that is what is available in your supermarket.

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