Spicy Mexican Chicken Soup aka Mexican Dump Soup

Here is a simple, easy, pantry-stash-busting soup. It is delicious and perfect for a cold, rainy, Western Washington day (like today). I call it Mexican Dump Soup, because I really just dump whatever we have on hand into the pot, so it's always a little different, but it's always good.

Ingredients:

• 1 lb cooked chicken (I used tenders)
• 1 medium onion, diced
• 1/2 green bell pepper
• 2 tbs oil
• 1/4 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbs dried parsley
• 1 tbs dried oregano
• 1 tbs lemon juice
• 1 clove garlic, chopped
• 1/2 jar chunky salsa (I used medium)
• 1 small can green chilis
• 1 can diced tomatoes
• 1 can condensed tomato soup
• 1 can whole kernel corn, drained
• 3 cans low sodium chicken broth (or make your own)
• 1 cube chicken bouillon

Directions:

1. Cook the onion and bell pepper in the oil until tender. Add in the fresh garlic.
2. Add the rest of the ingredients. Stir to combine, bring to a boil and let simmer for 30+ minutes.
3. Garnish with fresh parsley, tortilla chips, sour cream, avocado and/or cheese. Enjoy!