The Pioneer Woman Tasty Kitchen
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Easy Mexican Chicken Soup

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Level: Easy

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Description

Full of flavor, this easy soup will have you out of the kitchen in about 40 minutes.

Ingredients

  • FOR THE SOUP:
  • 2 Tablespoons Olive Oil
  • 1 whole Medium-sized Onion, Medium Diced
  • 3 cups Shreded, Cooked Chicken (I Used A Pre-cooked Rotisserie Chicken)
  • 8 cups Chicken Stock
  • 1 jar (16 Ounce Jar) Roasted Salsa Verde
  • 2 cans (15 Oz. Size) Cannelini Beans, Rinsed And Drained
  • 2 teaspoons Ground Cumin, Or More As Per Taste Preference
  • 1 teaspoon Smoked Paprika
  • Salt And Pepper, to taste
  • OPTIONAL TOPPINGS:
  • Pico Di Gallo, Prepared
  • Guacamole, Prepared
  • 1  Lime, Cut Into Eight Wedges
  • Crushed Tortilla Chips
  • Cotija Crumbles
  • Monterey Jack Cheese, Shredded

Preparation

In a saute pan over medium heat, cook the onions in the olive oil until they are translucent.

While the onions are sauteing, put the remaining soup ingredients into a 6-8 quart pot. Add onions. Bring to a boil over high heat, cover, then lower heat enough to keep soup at a simmer for 15 minutes. Serve as desired.

Note: The soup can also be cooked in a slow cooker. Into the crock of a slow cooker, add the sauteed onions and all of the remaining soup ingredients. Turn slow cooker on low and cook for four hours.

Suggested toppings, for serving: pico di gallo, guacamole, a squeeze of lime, crispy tortilla strips or crushed tortilla chips, cotija crumbles or shredded Monterey jack cheese.

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