Really Good Mexican Chicken Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an easy , delicious soup for anytime of the year! Great way to use left over chicken! It is fairly mild so if you wish to kick it up, stir in a can of Rotel tomatoes or a little Jalapeno! Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1 cup chopped celery |
2 gloves minced garlic |
1 cup chopped carrots |
kernels from one ear of corn(or 1 can whole kernel corn, drained) |
2 cans chopped tomatoes |
2 packages chicken taco seasoning |
8 to 10 cups chicken stock |
1 can green beans, drained |
1 bag frozen stew vegetables |
2 tablespoons or more fresh chopped cilantro |
1 1/2 cups dry elbow pasta |
1 tablespoon garlic salt |
1 teaspoon onion powder |
2 cups rough chopped cooked chicken breast |
salt and pepper to taste |
Directions:
1. In a large soup pot drizzle olive oil.
2. Bring to a medium heat and stir in chopped onion, chopped celery, chopped carrots, cob kernels(remove from ears by slicing off) or can whole kernel corn and the minced garlic.
3. Cook for 2 to 4 minutes.
4. Stir in cans of diced tomatoes, chicken stock, drained green beans, and two packages Chicken Taco seasonings.
5. Bring to a boil.
6. Stir in frozen Stew vegetables and 2 chopped Cilantro and Let cook for 2 to 3 minutes.
7. Stir in elbow pasta or your favorite pasta(uncooked) the garlic salt, onion powder, and chicken breast.
8. Cover and reduce heat to medium, cook for 10 to 12 minutes.
9. Season with salt and pepper.
10. Serve( if you want a thinner soup add more broth or water for thicker soup add less. ) Serve with tortilla chips and sour cream on the side if desired. You can also squeeze the juice of one or more limes into the soup before serving
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