Salsa Verde Green Chili Chicken Soup

• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 4 cloves Garlic, Minced
• 1 teaspoon EACH: Smoked Paprika, Garlic Salt, Cumin, And Pepper
• 1 can (4 Oz. Can) Diced Green Chilis
• 1 jar 10 Oz Jar, Salsa Verde (I Used Trader Joe's)
• 4 cups Low Sodium Chicken Stock
• 2 whole Boneless, Skinless Chicken Breasts
• 2 ears Corn, Roasted, And Kernels Cut Off The Cob
• 2 whole Bell Peppers, I Used 1 Red And 1 Green, Stem And Seeds Removed Then Diced
• 1 can (14 Oz. Can) Cannellini Beans, Drained And Rinsed
• 1/2 cups Cheddar Cheese, Shredded
• 1/2 cups Cilantro, Diced
• 1 whole Avocado, Peeled, Pitted, And Cut Into Chunks
• 1/2 cups Diced Green Onions

1. In a Dutch oven over medium high heat saute olive oil, onion, and garlic until onion starts to soften. Add in the seasonings. Let the mixture 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 peppers. Let the mixture simmer another 10 minutes. Remove chicken from the Dutch oven and put it onto a cutting board. Use two forks and shred it. Return shredded chicken to pot along with the beans. Heat through.
4. Serve in bowls garnished with cheese, cilantro, avocado, and onions.
5. Enjoy.

olive oil, onion, garlic, paprika, green chilis, salsa, chicken, chicken breasts, kernels, bell peppers, beans, cheddar cheese, cilantro, avocado, green onions

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