Mexi-Chicken Soup

• 32 ounces chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can yellow hominy, rinsed and drained
• 1 cup salsa, bottled
• 1 green pepper, cut into strips
• 1 (4 ounce) can green chilies
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 12 cups cooked chicken, chopped

1. In a 4 quart Dutch oven combine all ingredients except for chicken.
2. Bring to a boil, reduce heat.
3. Simmer, covered, for 20 minutes.
4. Add chicken and heat through.
5. Garnish with fresh cilantro leaves.

chicken broth, black beans, yellow hominy, salsa, green pepper, green chilies, chili powder, ground cumin, chicken

Taken from www.food.com/recipe/mexi-chicken-soup-519758 (may not work)