Hearty Mexican Chicken Soup

Recipe courtesy of KraftCanada.ca

Ingredients:
1 large yellow onion, chopped
1 Tbsp oil
1 clove garlic, minced
½ tsp ground cumin
4 cups 25%-less-sodium chicken broth
1 can (540ml) white kidney beans, rinsed
I cup thick and chunky salsa
2 cups shredded rotisserie chicken
1 cup frozen corn, thawed
2 green onions, chopped
¼ cup chopped fresh cilantro
1 cup shredded cheese

Method:
Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 minutes or until tender. Add garlic and cumin; cook and stir 1 minute.
Add broth, beans and salsa; stir. Bring to the boil. Stir in chicken and corn. Return to boil; simmer 5 minutes stirring occasionally. Stir in green onions and cilantro.
Serve topped with cheese.

Each serving counts as 2.5 proteins, 240 calories and one restricted vegetable.