Chicken Soup With Beans

• 1 large onion, chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 3 cans (7 ounces each) white or shoepeg corn, drained
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 3 cups water
• 1 can (4 ounces) chopped green chiles
• 2 tablespoons lime juice
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Avocado slices, optional

1. In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
2. Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chiles, lime juice and seasonings. Cover and cook on low for 6-7 hours or until heated through. If desired, serve with avocado slices.

onion, canola oil, garlic, chicken breasts, beans, white, tomatoes, water, green chiles, lime juice, lemonpepper seasoning, ground cumin, salt, pepper, avocado

Taken from www.tasteofhome.com/recipes/chicken-soup-with-beans/ (may not work)