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15 minute Mexican Chicken Soup Recipe

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This recipe for 15 minute Mexican Chicken Soup, by , is from The Abraham/VerColen Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Trina Abraham


4 c. chicken stock/broth
1 16-oz. jar picante salsa
1 14-oz. red enchilada sauce
2 T. butter
1 T. sugar
1 t. salt
1 t. pepper
3 c. cooked chicken; cubed
2 15-oz. cans black beans; drained
2 c. frozen corn kernels
1 14.5 oz. fire roasted tomatoes
1 lime; juiced
2 c. shredded mexican cheese
2 avocadoes; diced
optional: sour cream and cilantro

1. In a large Dutch oven, add broth, salsa, enchilada sauce, and bring to boil over medium-low heat.
2. Stir in butter, sugar, salt and pepper.
3. Add chicken, beans, corn, tomatoes and lime juice. Warm through.
4. Ladle soup into individual bowls; sprinkle with cheese and add avocadoes.

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