Costa Rican chicken soup

I’m not really sure if this really comes from Costa Rica. I’m not really sure if Costa Rica even REALLY exists, because it sounds a bit too perfect if you ask me.
Credit goes to Jennifer for this one, and although I’m not really sure if she has ever been to Costa Rica, she did show me how to make this soup.
Makes 6 to 8 servings.

You will need:

2 large boneless chicken breasts, cut into small bits.
1 medium sized white onion, chopped into medium sized bits.
5 14 oz. cans of Swanson’s chicken broth.
4 regular sized Red Potatoes, cut into small bits.
1 7 oz. Can of diced green chilies.
1 large clove of garlic, peeled, smushed and diced.
1 and a ½ tsp of cumin.
1 and a ½ tsp of Mexican Oregano.
¼ cup of finely chopped fresh Cilantro, (optional), as garnish.
¼ cup of finely chopped fresh Parsley, (optional), as garnish.
Sour cream.
Grated Cheddar cheese.

Some assembly required:

Pour the broth into a large pot, over a medium flame.
Add all the vegetables.
Add the chicken.
Add all the spices.
Add the green chili,( I’m not sure if chilies are considered a vegetable, or a spice).
Do not add the Parsley or Cilantro, as it will be overpowering if cooked in.
Cook until the vegetables are tender, and the chicken is cooked,
Approximately 1 and a half hours. Before serving, use a wooden spoon to smush up
some of the potatoes and larger chunks of onion.

Ladle soup into a bowl, and add a large dollop of sour cream.
Add some cheese, and stir it around a bit, till it melts.
Sprinkle a pinch of your preferred garnish on the top, and ENJOY.