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Mexican Chicken Soup
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Description
Healthy and easy to make, my family loves this during the winter months. I serve it with cheese quesadillas. The longer you let it simmer, the better it is.
Ingredients
- ¾ pounds Chicken Breast, Boneless, Skinless
- 3 Tablespoons Olive Oil
- 1 clove Garlic, Minced
- 1 whole Onion, Chopped The Way You Like It
- 1 can Ro*tel Tomatoes
- 1 can Mild Rotel
- 1 can Black Beans, Rinsed Well
- 1 can Kidney Beans, Drained
- 1 can Corn Drained, You Can Use Frozen
- 16 ounces, weight Chicken Broth
- 1 Tablespoon Chili Powder
Preparation
Pour olive oil into a skillet and brown the chicken. Add onion and garlic to chicken and oil. Slowly cook until chicken is falling apart.
Place chicken in the pot then start opening cans and pouring in ingredients. (I use a 5-quart magnalite pot to put this all together.) Make sure to rinse the beans and drain the corn or you will have too much water in the soup. Add in the chili powder. Stir it all togther then bring to a boil. Cover and let simmer until you like the consistency of your soup.
Make some cheese quesidillas and enjoy. One can of regular diced tomatoes can be subsituted for one of the Rotel’s if you don’t want it spicy.
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