Green Chili Chicken Soup

• FOR THE SOUP:
• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 5 cloves Garlic, Minced
• 1-1/2 teaspoon Smoked Paprika
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Sea Salt
• 1 teaspoon Black Pepper
• 2 cans 4 Oz Cans, Diced Green Chilis
• 1 jar 12 Oz Jar, Salsa Verde (I Like Trader Joe's)
• 4 cups Low Sodium Chicken Stock
• 1 pound Boneless, Skinless Chicken Breasts
• 2 ears Corn, Cut Off The Cob
• 1 whole Red Pepper , Stem And Seeds Removed, Then Chopped
• 1 can 14 Oz Can, White Kidney Beans (drained And Rinsed)
• FOR THE GARNISHES:
• 1 cup Sharp White Cheddar Cheese
• 1/2 cups Cilantro, Chopped
• 1 whole Avocado, Peeled, Pitted, And Cut Into Chunks
• 1/2 cups Cherry Tomatoes, Cut In Half

1. In a Dutch oven over medium high heat, heat olive oil. Then add onion and garlic and cook until the onion turns translucent. Add in smoked paprika, chili powder, salt, and pepper. Stir and let it cook 1 more minute. Add in diced green chilies and simmer one more minute. Now add in salsa verde and chicken stock. Bring soup to simmer.
2. Once simmering, add chicken breasts. Continue to simmer for 35 minutes, until chicken breasts are cooked and tender.
3. Now add in corn and pepper. Let it simmer another 10 minutes. Remove chicken from Dutch oven and shred it using two forks. Return chicken to pot and add beans. Heat through.
4. Serve in bowls garnished with cheese, cilantro, avocado and tomatoes. Enjoy.

olive oil, onion, garlic, paprika, chili powder, ubc, black pepper, green chilis, salsa, chicken, chicken breasts, cob, red pepper, beans, cheddar cheese, cilantro, avocado, cherry tomatoes

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