Salsa Verde Chicken Soup
1 quart chicken broth
1 cup salsa verde
2 teaspoons each chili powder and ground cumin
2 cans (14.75 ounces each) whole kernel fire-roasted corn blend, drained
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded cooked chicken
8 ounces Monterey Jack cheese, shredded (2 cups)
Additional shredded Monterey Jack cheese
Optional toppings: fresh cilantro, lime wedges, sour cream and tortilla chips
Bring the chicken broth, salsa verde, chili powder and cumin to a boil in a Dutch oven over medium heat, stirring occasionally. Reduce heat to low; simmer, uncovered, for 10 minutes. Stir in the corn, black beans and chicken. Cook for 10 minutes longer, stirring occasionally. Gradually stir in monterey jack until melted.
Garnish servings with additional monterey jack and toppings as desired.