This is seriously my new favorite soup! It’s easy and delicious. This is my take on the Neely’s soup.

1 tbsp olive oil
1 medium onion, diced
1 clove garlic
1 red bell pepper, diced
1 jalapeno, seeded and diced
1 large carrot
1/2 c frozen green beans
1/2 teaspoon ground cumin
Salt and Pepper
32 ounces low-sodium chicken broth
1 16oz can diced tomatoes
1 cup frozen corn kernels
1/4 cup roughly chopped cilantro, plus 2 tablespoons
2 cups of cooked chicken, chopped or shredded
2 limes

In a large stock pot, saute onion, garlic, jalapeno, red pepper and carrots in olive oil. When soft, add the cumin and salt and pepper. Slowly add the chicken broth, tomatoes, chicken and cliantro. Simmer together for ten minutes. Add frozen corn and green beans, and add the juice of one lime.

Serve hot with crushed tortilla chips, shredded cheese and lime wedges.

Freezes well.