Mexican Style Chicken Veg Soup

Prep Time: 0 Minutes

Cook Time: 50 Minutes

Ready In: 50 Minutes

Servings: 8

I wanted to spice up a good old chicken vegetable soup so I added some jalapeno and this is what we came up with everyone loved the little kick in the back of the throat

Ingredients:

1 1/2 chicken breast (bone in or out)

2 cups onion (rough chop)

2 cups carrots (peel on - well scrubbed and rough chop)

2 cups celery ( rough chop)

1 1/2 cup potato (peeled and cut in large chunks)

3 bay leaves

1 pkg goya chicken bouillon

1 pkg sazon goya picante mild

1 14oz chicken stock

6 cups water

14 oz tomato (fire roasted)

1 lb mixed vegetable frozen

salt and pepper to taste jalapeno

(if you want it hotter add a can of

Directions:

1. Combine the first seven ingredients together and allow to cook until onions are clear and potatoes are slightly tender. Remove Chicken from stock and chop up the meat and return to soup.
2. Then add tomatoes, mixed veggies - check for salt and pepper - add if needed and allow to cook for 20 more minutes serve with a nice hot pita bread and some cheese on the side.

By RecipeOfHealth.com