Easy Mexican Chicken Soup

• FOR THE SOUP:
• 2 Tablespoons Olive Oil
• 1 whole Medium-sized Onion, Medium Diced
• 3 cups Shreded, Cooked Chicken (I Used A Pre-cooked Rotisserie Chicken)
• 8 cups Chicken Stock
• 1 jar (16 Ounce Jar) Roasted Salsa Verde
• 2 cans (15 Oz. Size) Cannelini Beans, Rinsed And Drained
• 2 teaspoons Ground Cumin, Or More As Per Taste Preference
• 1 teaspoon Smoked Paprika
• Salt And Pepper, to taste
• OPTIONAL TOPPINGS:
• Pico Di Gallo, Prepared
• Guacamole, Prepared
• 1 Lime, Cut Into Eight Wedges
• Crushed Tortilla Chips
• Cotija Crumbles
• Monterey Jack Cheese, Shredded

1. In a saute pan over medium heat, cook the onions in the olive oil until they are translucent.
2. While the onions are sauteing, put the remaining soup ingredients into a 6-8 quart pot. Add onions. Bring to a boil over high heat, cover, then lower heat enough to keep soup at a simmer for 15 minutes. Serve as desired.
3. Note: The soup can also be cooked in a slow cooker. Into the crock of a slow cooker, add the sauteed onions and all of the remaining soup ingredients. Turn slow cooker on low and cook for four hours.
4. Suggested toppings, for serving: pico di gallo, guacamole, a squeeze of lime, crispy tortilla strips or crushed tortilla chips, cotija crumbles or shredded Monterey jack cheese.

olive oil, onion, chicken, chicken, cannelini beans, ground cumin, paprika, salt, toppings, lime, tortilla chips, cotija crumbles, cheese

Taken from tastykitchen.com/recipes/soups/easy-mexican-chicken-soup/ (may not work)