Easy Mexican Chicken Soup

In a saute pan over medium heat, cook the onions in the olive oil until they are translucent.

While the onions are sauteing, put the remaining soup ingredients into a 6-8 quart pot. Add onions. Bring to a boil over high heat, cover, then lower heat enough to keep soup at a simmer for 15 minutes. Serve as desired.

Note: The soup can also be cooked in a slow cooker. Into the crock of a slow cooker, add the sauteed onions and all of the remaining soup ingredients. Turn slow cooker on low and cook for four hours.

Suggested toppings, for serving: pico di gallo, guacamole, a squeeze of lime, crispy tortilla strips or crushed tortilla chips, cotija crumbles or shredded Monterey jack cheese.