MamaLocks Mexican Chicken Soup / Chili

• 1 clove Garlic
• 1 Chopped red onion
• 4 cup Chicken broth
• 3 cup Cooked Chicken (I sautee 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 habaneros)
• 2 Avocados
• 2 tsp Cumin
• 1 tsp Black pepper
• 1/2 cup Grated cheese for garnish
• 1/2 cup Sour cream for garnish

1. Add chicken broth, garlic, and onion to pot and bring to a boil.
2. Summer for a few minutes until onions are soft.
3. Add both beans, tomatoes, salsa verde, cumin, and black pepper.
4. Allow to simmer for 5 minutes.
5. Add chicken and simmer for another 5 minutes or until chicken is hot.
6. Once soup is in individual bowls, add about 1/3 of a sliced avocado to each bowl.
7. Top with cheese and a dollop of sour cream.
8. Enjoy!

clove garlic, red onion, chicken broth, chicken, salsa verde, beans, kidney, tomatoes, avocados, cumin, black pepper, grated cheese, sour cream

Taken from cookpad.com/us/recipes/355446-mamalocks-mexican-chicken-soup-chili (may not work)