Hardy Mexican Chicken Soup Recipe #338488
This is so easy to make from ingredients I keep on hand most of the time. It is hardy, filling, and inexpensive.
40 min | 10 min prep
SERVES 6 -8
- 2 lbs chicken breasts, cooked and cut into bite size pieces
- 2 (15 ounce) cans tomatoes, diced stewed
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/4 ounces taco seasoning
- 1 cup frozen peppers and onions, chopped
- The chicken can begin in any form; frozen, canned, breast, thigh, etc. Just use what you have as long as you end up with 1 to 2 pounds of cooked, deboned, chicken pieces.
- In a medium sized stock pot place the chicken in 2 cups of water and bring to a boil.
- Add the frozen onions and peppers.
- Add the tomatoes to the stockpot.
- Drain the corn and add it to the other ingredients.
- Rinse and shake the water off the black beans and add to the pot.
- Stir in the packet of taco seasoning.
- Simmer for about 30 minutes.
- Serve with a dollop of sour cream or a few sprinkles of shredded cheese, crackers, or toasted tortillas.
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5 stars