2 TBSP vegetable oil
2 Cups 3/4″ Cooked Diced Chicken (34454)
1 onion, chopped
2 cloves garlic, minced
14.5 oz Vanee Chicken Broth (20509)
18.75 oz Salsa
16 oz diced tomatoes
7 oz diced green chilies
½ tsp dried oregano
½ tsp ground coriander seed
¼ tsp ground cumin
15 oz white beans
2 Cups frozen corn
salt and pepper to taste
1 lime, sliced (optional for garnish)
1. Heat oil, cook onion and garlic until soft.
2. Stir in Chicken Broth, salsa, tomatoes, chilies and spices. Bring to a boil, then simmer for 10 mins.
3. Add corn, Cooked Diced Chicken and beans; simmer for 5 mins. Season with salt and pepper to taste.
Serve with lime, chopped fresh cilantro, shredded Monterey Jack cheese, sour cream, diced avocados and tortilla chips.