Mexicali Chicken Soup - cooking recipe

Ingredients

1/2 onion, finely chopped
1/2 tsp. ground cumin
1/2 lb. uncooked boneless chicken, cubed
1 (15 oz.) can pinto or chili beans (undrained)
1 (14 1/2 oz.) can stewed tomatoes (undrained)
1 (14 1/2 oz.) can chicken broth
1 (14 1/2 oz.) can whole kernel corn

Preparation

In a 4-quart pot, brown onion, chicken and cumin; pepper to taste.
Stir in remaining ingredients; bring to boil.
Cook over medium heat for 10 minutes.
Serve with shredded Cheddar cheese, if desired.
Makes 6 servings (about 1 cup each).
Soup can be made ahead.
Freezes well.