Verde Chicken Soup

• 2 chicken breasts, cut into bite size chunks

• 1 white onion, diced

• 1 jar verde salsa

• 1 can pinto beans, drained

• 2 cans white beans, drained

• 48 oz chicken stock

• 1/4 cup flour

• 2 tbsp cumin

• 1 can creamed corn

• 1 cup frozen corn

• 1 cup heavy cream

• 1/2-3/4 cup shredded cheddar

• 2 limes, juiced and zested

• cilantro

• jalapenos

• green onions

Add olive oil to stock pot, turn heat to medium high heat.

Add chicken. Season with salt and pepper. Cook until no longer pink.

Remove from pan. I finely chop chicken into smaller pieces, but its personal preference.

Add more oil and onions.

Cook until soft.

Add flour and cook until golden.

Add beans and verde salsa.

Add stock.Bring to a boil.

Add cumin, corn and creamed corn.

Turn heat to medium low.

Add chicken back into pot.

Add lime juice and zest.

Add heavy cream.

Serve with jalapenos, green onions, cilantro, and tortilla chips.