Green Chicken Enchilada Soup

Ingredients

• 2 tsp Olive oil

• 1 Yellow onion, chopped

• 4 cloves garlic, minced

• 3 cups Shredded chicken (from a rotisserie chicken)

• 1 (30 oz) can Green enchilada sauce

• 1 (4 oz) can Diced green chiles

• 2 (15.5) can Great northern white beans, drained and rinsed

• 1 (14.75) oz can creamed corn drained

• 1 (14.75) can Homny

• 4 cups Chicken stock

• 1 Tbsp Ground cumin

• ½ tsp Ground pepper

Toppings

• Avocado, diced

• Green or purple onions, diced

• Fresh cilantro, minced

• Cheese, shredded

• Corn chips

• Sour cream

• Sliced black olives

• Tobasco

Heat the olive oil in a medium sized pot over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add in the garlic and cook for 2 more minutes. Add in all remaining ingredients and bring to a simmer. Allow to cook for 20-30 minutes until vegetables are soft.

Adjust seasoning as desired and serve warm topped with toppings of your choice.