Mexican Chicken Soup
Source of Recipe
Land O Lakes
Recipe Introduction
This is an easy chicken soup with a kick to it. It’s great on a cold day.
List of Ingredients
4 cups shredded cooked chicken
3 cups water
2 (14 ounce) cans chicken broth
2 (14.5 ounce) cans petite diced tomatoes
2 (15 ounce) cans black beans, rinsed, drained
2 (10 ounce) cans mild enchilada sauce
2 (11 ounce) cans whole kernel corn with bell peppers, drained
2 Tablespoons finely chopped fresh cilantro
2 teaspoons finely chopped fresh garlic
1 teaspoon ground cumin
Salt, if desired
Pepper, if desired
Recipe
Combine all soup ingredients in 6-quart saucepan or stockpot. Cook over medium-high heat 10-12 minutes or until soup comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, 1 hour or until flavors are blended. Season with salt and pepper, if desired.
Ladle soup into individual bowls; top each serving with shredded cheese, if desired.
Notes:
Start with a fully cooked rotisserie chicken for super convenience! It is easiest to pull the meat off the bones when the chicken is still warm. Place shredded chicken in container with tight-fitting lid and store refrigerated up to 1 day before making soup.
Soup can be prepared in a 6-quart slow cooker. Combine all soup ingredients in slow cooker. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours to blend flavors.
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