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Chicken Chile Verde Soup



  • 3 cups chicken, cooked and cubed.
  • 1 (28 ounce) can green enchilada sauce
  • 1 1/2 cups chicken broth
  • 2 cans black beans, drained and rinsed
  • 1 (12 ounce) package frozen corn
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1 tablespoons fresh cilantro, chopped
  • 2 tablespoons oil


  1. In a large saucepan cook the onions in oil until soft.
  2. Add minced garlic and remaining ingredients. Bring to a boil, reduce heat and simmer for about 30 minutes.
  3. Serve with shredded cheese and corn chips.


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