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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup is from Holmes, Huster, and Hay Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 quarts chicken stock
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon garlic pepper
1 tablespoon onion powder
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans black beans, drained
1 (8 ounce) container sour cream
Directions:
Directions:
1. In a large pot over medium heat, combine stock, chicken, and spices. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, beans, sour cream, shredded chicken and 5 cups stock. Simmer 30 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
I use a rotisserie chicken from the grocery store and boil it in water with the chicken breasts to make a stock. Gives it tons of flavor.

 

 

 

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