Soups are a great supper meals.   You can put them in a crock-pot or put them in your favorite dutch oven on your stove top.  Either way, they make a great Supper meal for yourself or your guests.

I am allergic to jalapenos so this recipe does not include them.  You can add them for a garnish on top if you wish.  This soup/chicken chili does bring some heat. It is delish and a hearty meal!  I borrowed this from our Sunday Supper Recipe Ideas.  Be sure and check out the rest of those.

P.S.  Great Super Bowl Meal!









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Ingredients

• 2 tablespoons vegetable oil
• 1 onion chopped
• 3 Tablespoons of Lowry's Garlic Pepper (my go to ingredient)
• 1 14.5 ounce can chicken broth
• 1 18.75 ounce jar Salsa Verde
• 1 15.25 ounce can corn, drained
• 1 16 ounce can diced fire roasted tomatoes, drained
• 1/2 teaspoon dried oregano
• 1 pound shredded chicken 2 BIG cups
• 1 15 ounce can white beans, drained
• cilantro for garnish

TO MAKE:

1. Heat oil over medium heat in a dutch oven or large pot and add onion. Cook for about 5 minutes or until translucent.
2. Add the 3 Tablespoons of Lowry's Garlic Pepper 
3. Stir in broth, salsa verde, corn, tomatoes, and oregano.
4. Bring to a boil, then simmer for 10 minutes.
5. Add shredded chicken and beans; simmer 5 minutes.
6. Season with salt and pepper to taste.
7. Garnish with cilantro

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