Chicken Tomatillo Soup

• 
  
• Shredded chicken meat (about 1-2 breasts worth)
• 4 c. chicken broth (I used low-sodium)
• 1 can black beans, drained and rinsed
  
• 1 cup corn
• 1 medium onion, diced
• 3 tomatillos, chopped
• 4 garlic cloves, chopped
• 1 can chopped tomatoes, including liquid
• 1 heaping TB dried cilantro
  
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika

Top soup with:

• shredded cheese (cheddar, jack, mexican blend), if desired
• 1 avocado, diced
  
• sour cream, if desired
• tortilla chips

Add a little cooking spray to your soup pot and set over medium heat. Add onions and the tomatillos and cook for about 5 to 8 minutes, until the onions have softened and are beginning to turn a light brown. Stir in the chopped garlic cloves and cook for another 2 minutes. Next, add the chopped tomatoes with liquid, beans, corn, chicken, cumin, paprika, cilantro, and finally the chicken broth.

Bring soup to a boil, then reduce heat and simmer for about 10 minutes. Top with sour cream, tortilla chips, chopped avocado and grated cheese.

This recipe swiped from Average Pantry Gourmet on Just A Mom, HA.