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Mexi-Chicken Soup

Ingredients

• 1 32-ounce carton reduced-sodium chicken broth
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 cup bottled nopalitos (cactus leaves), drained, or bite-size green sweet pepper strips
• 1 4-ounce can diced green chiles
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 1/2 cups chopped cooked chicken
• Snipped herbs of your choice (optional)

Directions

1. Combine all ingredients except chicken and herbs.
2. Simmer, covered, for 20 minutes.
3. Add chicken.
4. Heat through.
5. Sprinkle each serving with herbs.

Attribution