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Quick Mexican Soup         from the kitchen of: Aileen Drosendahl

Simmer together:

32 ounces chicken broth
3/4 cups cooked chicken, chopped
1 can beans, drained and rinsed (I used pinto)
1 jar salsa either mild or medium
1/4 tsp. cumin   (unless you don't want it at all spicy)

Serve after 45 minutes with a handful of cheese on top.




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