Recipe and BONUS recipe!

Paula's Mexican Chicken Soup

1 large sweet onion, chopped

1T butter

1 yellow crook neck squash, diced

1 red bell pepper, diced

1 jar of your favorite salsa (I like Herdez Salsa Casera, in the Mexican section of the store, not the chips section)

32 oz low sodium chicken broth (I like Swanson Organic)

2 chicken breast halves, fat removed, and diced

2 T chopped fresh cilantro leaves (or 1 t dried)

1 t ground cumin

salt and pepper to taste ( i never use any, actually)

1 can pinto beans, drained and rinsed

1 C sweet corn kernals (optional)

Melt the butter in the bottom of your soup pot. Cook the onion in the butter until translucent. Add the chicken, and brown thoroughly.

Add the broth, veggies, salsa, seasonings, and beans. Bring to a boil, reduce heat, cover, and simmer until veggies are tender. Serve with Mexican cheese blend, and tortilla strips.

ALSO---if you have about 2 cups of left over carne asada (seasoned roast beef--I make mine using flank steak), you can make the same basic soup with beef broth instead of chicken, and black beans instead of pintos, and it's COMPLETELY DIFFERENT, and totally delicious, too! If I make it with beef, I also like to add about a half cup of diced portobella mushrooms.