This hearty and delicious soup is a great way to use up leftover chicken and couldn't be simpler to make.
1 onion, chopped
1 1/2 TBSP Olive Cart Mango Fiesta Olive Oil
2 TBSP Olive Cart Roasted Garlic Flakes
2 tsp Chili Powder
2 tsp Olive Cart Michigan Herb Blend
1 28oz can crushed tomatoes
1 10oz can condesnsed chicken broth
1 1/4 cup water
1 1/2 cups Olive Cart Corn Relish
1 15oz can black beans, drained
1 15oz can northern white beans, drained
1 4oz can chopped green chile peppers
1/3 cup chopped fresh cilantro (chop more for topping)
2 boneless chicken breast halves, cooked and cut into bite-size pieces
(or equivalent of both white and dark meat chicken)
For topping:
Chopped cilantro
Tortilla Chips
Sliced Avocado
Sour Cream
Shredded Monterey Jack Cheese
Chopped Green Onions
Heat oil in a skillet and add onion, cook over medium heat until onion is translucent. Scoop cooked onion into crock pot and add all remaining ingreedients. Stir well and set crock pot for 4 hours on low setting. Or if in a hurry, can cook on high for 1 1/2 to 2 hours. Serve in bowls and allow everyone to top with their favorites from list above.
Amazingly easy and oh so good!
