Mexican Fiesta Chicken Soup | NDSU Agriculture

Ingredients

• 2 tablespoons canola or sunflower oil (or favorite oil)
• 2 pounds chicken breast, cut into bite-sized pieces
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 3 (15-ounce) cans low-sodium chicken broth
• 2 (10-ounce) cans diced tomatoes with cilantro and lime
• 1 (14.5-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can kidney beans, drained and rinsed
• 1 (4-ounce) can green chili peppers
• Salt and pepper (to taste)
• 1 cups Monterey jack cheese, shredded
• Optional: tortilla chips (broken into pieces)
• Optional: sliced avocado