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Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup, by , is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Krause
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. canola oil
1 small onion, chopped
1 jalapeņo pepper, diced
2 garlic cloves, minced
2 tsp ground cumin
2 tbsp fresh cilantro, chopped
1/2 tsp Mexican seasoning
5 cups low sodium chicken broth
1 1/2 lbs boneless, skinless chicken breast
1 (15 oz) can cannellini beans
2 cups mild salsa
Salt & freshly ground black pepper

Directions:
Directions:
Heat oil in large saucepan over medium heat. Add onion and jalapeņo pepper. Cook, stirring often, until vegetables are tender; 5 minutes. Stir in garlic, cumin, cilantro, and Mexican seasoning; cook 30 seconds more.

Add broth, increase heat to high, and bring to rapid simmer. Add chicken and cook until no longer pink; about 3 minutes. Stir in salsa, bring back to simmer, season with salt and pepper to taste, serve hot.

Number Of Servings:
Number Of Servings:
4 - 2 1/2 cup servings
Preparation Time:
Preparation Time:
10 minutes prep time, 15 minutes cook time
Personal Notes:
Personal Notes:
You may also use 2 12.5 oz low fat canned chicken for faster prep/cook time. Tortilla strips and shredded cheese are great additions.

 

 

 

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