MamaLocks Mexican Chicken Soup / Chili

Name: MamaLocks Mexican Chicken Soup / Chili
Cuisine: American
Ingredients: 1 clove Garlic; 1 Chopped red onion; 4 cup Chicken broth; 3 cup Cooked Chicken (I sautée mine in olive oil, garlic, and caldo de pollo but plain shredded chicken is also fine); 2 cup Salsa verde; 1 can Great northern beans; 1 can Kidney or black beans; 1 can Diced tomatoes (I use Ro-tel hot diced tomatoes with habañeros); 2 Avocados; 2 tsp Cumin; 1 tsp Black pepper; 1/2 cup Grated cheese for garnish; 1/2 cup Sour cream for garnish

Amanda Lockwood @mamalocks

Southern California

I combined ideas from a few recipes I saw online to come up with this one!

Amanda Lockwood @mamalocks

Southern California

I combined ideas from a few recipes I saw online to come up with this one!

Saved

Ingredients

1 cloveGarlic
1Chopped red onion
4 cupChicken broth
3 cupCooked Chicken (I sautée mine in olive oil, garlic, and caldo de pollo but plain shredded chicken is also fine)
2 cupSalsa verde
1 canGreat northern beans
1 canKidney or black beans
1 canDiced tomatoes (I use Ro-tel hot diced tomatoes with habañeros)
2Avocados
2 tspCumin
1 tspBlack pepper
1/2 cupGrated cheese for garnish
1/2 cupSour cream for garnish

Saved

Steps

1

Add chicken broth, garlic, and onion to pot and bring to a boil. Summer for a few minutes until onions are soft.
2

Add both beans, tomatoes, salsa verde, cumin, and black pepper. Allow to simmer for 5 minutes.
3

Add chicken and simmer for another 5 minutes or until chicken is hot.
4

Once soup is in individual bowls, add about 1/3 of a sliced avocado to each bowl. Top with cheese and a dollop of sour cream. Enjoy!