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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup is from Waupaca Area Relay For Life Cookbook, 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 (15 ounce) cans diced tomatoes (Mexican-style)
1 (15 ounce) can black beans, drained and rinsed
2 cups frozen corn or 1 (15 ounce) can corn, drained and rinsed
1 (14.5 ounce) can low-sodium chicken broth
2 cloves garlic, minced or 1/2 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin (optional)
1/4 tsp pepper
1 pound skinless, boneless chicken breast
Directions:
Directions:
Add tomatoes, beans, corn, broth, garlic, chili powder, cumin (if desired), and pepper in large saucepan. Remove and discard any visible fat from chicken. Cut chicken into large chunks and add to the saucepan. Heat to boiling, reduce heat and simmer, covered, for 20 minutes, or until chicken is tender. Remove the chicken and place on a plate; use forks to shred the chicken. Return the shredded chicken to soup. Serve with choice of garnishes, such as tortilla chips.

 

 

 

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