Salsa Verde Chicken Tortilla Soup

• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups cooked chicken (or just use a rotisserie)
• 2 (14 1/2 ounce) cans petite diced tomatoes
• 3 lbs chicken stock
• 1 cup salsa verde, mild (I use Herdez)
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can corn, drained
• 1/3 cup chopped cilantro
• salt and pepper
• avocado
• crumbled cheese
• tortilla chips

1. In a large pot saute the onion and garlic in some olive oil for about 5 minutes.
2. Pour in the chicken, stock, tomatoes, cilantro, salsa verde, beans, and corn. Add salt and pepper and bring to a boil. Cover, turn down heat, and simmer for 20 minutes.
3. To serve: Pour the soup on top of crumbled tortilla chips. Add avocado and cheese.

onion, garlic, chicken, tomatoes, chicken, salsa verde, black beans, corn, cilantro, salt, avocado, crumbled cheese, tortilla chips

Taken from www.food.com/recipe/salsa-verde-chicken-tortilla-soup-525726 (may not work)