Mexican Chicken Soup
4 cups cooked, shredded chicken
1 Tablespoon ground cumin
1 Tablespoon butter
6 cups chicken broth (try my bone broth recipe)
1 cup whole kernel sweet corn (frozen is fine)
1 large carrot, sliced
1 14.5 oz can diced tomatoes (with onion)
1 10 oz can diced tomatoes (with green chiles)
1 teaspoon chilli powder
1/2 teaspoon salt
sprig fresh cilantro
optional: shredded cheese to serve atop soup
Directions: Combine all ingredients and simmer until the carrots are tender. Serve and garnish with cilantro and cheese.
Swap 2 cans of rinsed black beans for chicken for a meatless option.