Chicken Tomatillo Soup

(Serves 4-6)

For the Soup

1 can of White Navy Beans or Butter Beans, drained

2 quarts of Chicken Broth

3 cups of cooked and shredded chicken

1 jar of Tomatillo Sauce

For the Cabbage Slaw

2 cups sliced cabbage

¼ cup of cilantro

¼ cup of thinly sliced red onion

1 Lime, juiced

Salt to taste

Garnishes and Accompaniments

Avocado

Queso Fresco or Monterrey Jack Cheese

Lime Wedge

Directions

1.    In a sauce pan or crock pot, combine all the ingredients for the soup listed above and let simmer for 20 minutes.

2.    In a separate bowl combine all the ingredients for the Cabbage slaw, and let marinate for at least 20 minutes. 

3.    When plating the soup add the cabbage slaw on top and any other garnishes you prefer.

Provecho!