Hearty Mexican Chicken Soup

Ingredients

• 15.5 oz .5 can cannellini beans rinsed canned
• 1 cup four cheese shredded mexican style kraft finely
• 4 cups chicken broth fat-free reduced-sodium
• 0.3 cup cilantro leaves fresh chopped
• 1 cup regular corn frozen
• 1 clove garlic minced
• 2  green onions chopped
• 0.5 tsp ground cumin 
• 1 Tbsp oil 
• 2 cups rotisserie chicken cut shredded
• 1 cup taco bellâ® & chunky salsa thick
• 1 large onion yellow chopped

Equipment

• sauce pan

Directions

1. Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender, stirring frequently.
2. Add garlic and cumin; cook and stir 1 min.
3. Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally.
4. Remove from heat.
5. Stir in green onions and cilantro.
6. Serve topped with cheese.