MEXICAN MINESTRONE

2 tablespoons olive oil
3/4 cup sliced green onions
1 teaspoon minced fresh garlic
1 CHI-CHI'S® Salsa (16-ounce) jar
1 (14.5-ounce) can low-sodium chicken broth
2 cups water
2 cups cooked shredded chicken
3/4 pound small red new potatoes, cooked and quartered
1 cup sliced carrots
1 cup cubed red, green, yellow and/or orange bell pepper (1-inch)
1 cup sliced zucchini (1/8-inch)
1 (19-ounce) can white kidney beans, drained
2 bay leaves
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
2 tablespoons lime juice
1 teaspoon grated lime peel, if desired

In Dutch oven, sauté green onions and garlic in oil until onions are soft.

Add remaining ingredients except lime juice and lime peel. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Cover; cook 30 to 40 minutes or until potatoes are just tender, stirring occasionally.

Stir in lime juice and lime peel, if desired. Remove bay leaves.

Makes 9 cups
Source: Chi-Chi's