Sopa di Pollo (Southwestern Chicken Soup)

Ingredients

• 3 cup(s) cooked chicken pieces (deli rotisserie or leftovers) deboned
• 1 can(s) 15-ounce canellini (white) beans drained
• 1 can(s) 15-ounce black beans rinsed & drained
• 1 can(s) Rotel (mild)
• 1 can(s) White, whole kernel corn drained
• 1 jar(s) 12-ounce, salsa verde
• 6 cup(s) chicken broth
• 1 teaspoon(s) cumin (or more to taste)
• 1 whole(s) small onion chopped
• 1/2 cup(s) fresh cilantro chopped
• 1/2 whole(s) green bell pepper chopped
• 1 can(s) small can green chilis
• 1/2 teaspoon(s) garlic powder
• salt & pepper to taste
• 2 stalk(s) green onions chopped
• 1/2 cup(s) sour cream
• 2 whole(s) small avocados chopped
• Mexican cheese mix shredded
• 1 bag(s) tortilla chips (optional)
• 1 package(s) Mexican cornbread (optional) prepared

Preparation

1. • Put first 9 ingredients in a large saucepan (through garlic powder). Bring to a boil while chopping veggies, stirring occasionally. Add yellow onion, bell pepper, cilantro, and garlic powder and boil another 5 minutes, then reduce to a simmer for at least 10 more minutes, up to an hour. Add salt & pepper to taste.
2. • Serve with toppings (cheese, chopped green onions, avocado, sour cream) for guests to add themselves, and some tortilla chips or cornbread.