Corn and Chicken Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 2 cups cooked, shredded chicken
• 1 can (15.25 ounces) corn, drained
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is soft and translucent, about 5 minutes.
2. Pour in the chicken broth and diced tomatoes. Increase the heat to high and bring the mixture to a boil.
3. Reduce the heat to low and add the shredded chicken, corn, Italian seasoning, and black pepper. Simmer for 10 minutes.
4. Serve the soup hot with your favorite toppings.

Interesting Facts

• This soup is a great way to use up leftover chicken.
• You can also add other vegetables such as carrots, celery, or potatoes.
• This soup can be frozen for up to 3 months.