mexican inspired chicken soup

How To Make mexican inspired chicken soup

• 1

  1 1/2 c frozen corn
  1 diced onion
  4 stalks diced celery
  Sauté in olive oil until corn and onion starts to brown. On high.
• 2

  Then add:
  1 1/2 pds cut up chicken breast
  4 carrots diced
  4 red potatoes diced
  2 zucchini diced big
  1/4 cabbage thinly sliced
  (1 can rotel or other mexican tomatoes after blended in blender
  Add 2 for spicier soup)
  4 T chicken bouillon
  1 can diced green chili
  1 tablespoon diced garlic
  1/2 tsp cumin
  1 can black beans drained
  Water to cover all by about 3 inches
• 3

  Pressure cook for 3 min. Or cook on stove top till potatoes are done. You can all in crockpot for 8 hours on low.
  Garnish with avocado and cilantro.
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