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Got a taste for something Mexican? Then try this soup!
Remove skin and bones from your rotisserie chicken. Shred chicken meat into bite sized pieces.
Get out your soup pot and add olive oil. Set on low heat. Add your chopped onions, carrots and garlic. Heat this for 5 minutes stirring occasionally so it doesn’t burn. Add your 3 quarts of broth and turn up the heat to medium as you add in your chicken, mushrooms, re-fried beans, diced tomatoes and juices, and corn.
After it has been cooking for about 10 minutes on medium add your seasonings and balsamic vinegar. Let it cook for another 10 minutes and add the juice of three limes. Then chop up your cilantro and add it too your soup. Cook until ready to serve.
Get out your bowls, ladle in your soup and add a few slices of the avocado, sour cream and tortilla strips. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!