The Cilantro Soup Version of Green Chili-Chicken Stir-Fry (below)

Did you know that cilantro helps you get rid of heavy metals in your body?
It also tastes great if you don't overdo it.

This is a good recipe for leftover chicken, but it actually tastes good
without any chicken.

In a little chicken broth, fry any vegetables you want in your soup, such as
red and yellow peppers, red or white onions, garlic, kale, etc.

Now you have two options. You can just add all the following ingredients and have a nice, clear broth, or you can throw all the following ingredients (a little at a time) in the blender, and blend it all up together. Whatever you do, don't boil the soup, because sour cream curdles when it's boiled.

Ingredients:
Your cooked veggies & the chicken broth you cooked them in
1 really large can (and maybe more), or 4-6 small cans of chicken broth
1 can diced tomatoes and green chilies
Opt.: 1 large can diced tomatoes - taste first - you might have to add a lot more chicken broth to balance it out
1 can black beans
1 can great northern beans
Blackened seasoning & salt to taste (note: some blackened seasonings are mild, and some are quite hot - be careful)
Small chicken chunks - a cup or two, or none, or as much as you want in your soup
1/4 cup cilantro, chopped
1 cup sour cream, or more, or less

I usually blend at least the cilantro and the bigger chunks of veggies and chicken.

If you don't blend it, it will look nice and clear and edible.
It you do blend it, it will taste REALLY good, but it won't look so great.
Your choice!