Hardy Mexican Chicken Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is so easy to make from ingredients I keep on hand most of the time. It is hardy, filling, and inexpensive. Ingredients:
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 |
Directions:
1. 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.
2. In a medium sized stock pot place the chicken in 2 cups of water and bring to a boil.
3. Add the frozen onions and peppers.
4. Add the tomatoes to the stockpot.
5. Drain the corn and add it to the other ingredients.
6. Rinse and shake the water off the black beans and add to the pot.
7. Stir in the packet of taco seasoning.
8. Simmer for about 30 minutes.
9. Serve with a dollop of sour cream or a few sprinkles of shredded cheese, crackers, or toasted tortillas.
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