No Reviews
You must be logged in to post a review.
Mexican Soup
x
Print Options
Description
A delicious, easy to make soup that is good for feeding a crowd!
Ingredients
- 1 package Chicken Breast, Boneless, Skinless
- ½ blocks Processed Cheese (like Velveeta)
- 3 cans Ranch Style Beans With Liquid
- 1 can Rotel (whichever Kind Floats Your Boat)
- 2 cans Diced Tomatoes (14.5oz)
- 2 cups Frozen Corn
- 3 teaspoons Chili Powder (more Or Less Depending On How Much Heat You Like)
- 2 teaspoons Ground Cumin
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
Preparation
Boil Chicken breasts until cooked through and take out to cool. Reserve 1 cup of chicken broth.
Pour all ingredients except corn and chicken into a large pot or dutch oven and warm over medium heat. (It’s better to cut the cheese into cubes before adding)
When soup is hot and the cheese is all melted, add cut up/shredded chicken and frozen corn to the mix. I usually add a little of the chicken broth as well (maybe about a cup or so).
Serve with shredded cheese and tortilla chips. Enjoy!
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.