Easy Southwestern Chicken Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the first recipe I've ever devised in its entirety. I like it a little spicy, but it can easily be modified to suit anyone's tastes. Ingredients:
1 can (12 ounces) tomato paste |
1 can (10-1/2 ounces) condensed beef broth, undiluted |
1-1/2 cups diced cooked chicken |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
3 green onions, sliced |
2 to 3 tablespoons chili powder |
1 can (4 ounces) chopped green chilies |
1-2/3 cups water |
Directions:
1. In a large saucepan, combine tomato paste and broth. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Yield: 6 servings.
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