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Main dishes

Hearty Mexican Chicken Soup

Hearty Mexican Chicken Soup recipe
photo by:kraft
With all the flavors of your favorite Mexican dinner in one pot, this will be your new favorite soup. Buying a rotisserie chicken makes the dish come together fast.
time
prep:
10 min
total:
31 min
servings
total:
8 servings, 1 cup each
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What You Need

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® Thick & 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

Make It

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.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

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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