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In-a-Hurry Easy Mexican Chicken Soup Recipe

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This recipe for In-a-Hurry Easy Mexican Chicken Soup is from Michelle's 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:  
4 cups chicken broth
10 ounces diced tomatoes with chilies, like Rotel
14 ounces seasoned black beans, rinsed and drained
14 ounces whole kernel corn, drained
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
2 teaspoons dried cilantro, or 2 tbsp. fresh cilantro leaves, minced
2 boneless, skinless chicken breasts
crushed tortilla chips
sour cream, optional
shredded Mexican cheese, optional
hot sauce, to taste
Directions:
Directions:
Pour chicken broth, tomatoes, beans, corn, chili powder, garlic powder, cumin, and cilantro into a stockpot. Bring to boil over medium-high heat. Add chicken breasts to pot, reduce heat to medium, and simmer 20 minutes until chicken is cooked through.
Remove chicken breasts, shred meat with two forks, and return to pot. Ladle soup into bowls, and top with crushed tortilla chips, sour cream, and cheese if desired. Serve with hot sauce to add as needed.
Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
20 mins

 

 

 

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