Mexi Chicken Soup

Ingredients

• 1 32-ounce box 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 1 green sweet pepper, cut in strips
• 1 4-ounce can diced green chiles
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2.5 cups chopped cooked chicken
• Snipped fresh herbs (optional)

Directions

• In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. 
• Add chicken; heat through. 
• To serve, sprinkle with fresh herbs

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