Mexican Chicken Soup
This Mexican chicken soup
is tender chunks of chicken with vegetables, chiles and potatoes, all in a
savory tomato broth. A great way to warm up on a cold day!
CourseSoup
CuisineMexican
Keywordmexican
chicken soup
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings
Calories300kcal
AuthorDinner at the
Zoo
INGREDIENTS
- 2 teaspoons olive
oil
- 1/2 cup onion diced
- 2 stalks celery sliced
- 2 carrots peeled,
halved and sliced
- 4 ounce
can diced green chiles
- 2 cups cooked
chicken diced or shredded
- 15 ounce
can diced tomatoes do not drain
- 2 tablespoons taco
seasoning
- 6 cups chicken
broth
- 1 Russet
potato peeled and diced
- salt and
pepper to taste
- 1/2 cup corn frozen,
fresh or canned
- 2 tablespoons chopped
cilantro
INSTRUCTIONS
1.
Heat the olive oil in a large pot over
medium high heat. Add the onion, celery and carrots and cook for 3-5 minutes or
until softened.
- Add the green chiles, chicken,
tomatoes, and taco seasoning to the pot, along with salt and pepper to
taste. Stir to combine.
- Add the chicken broth and potato.
Bring to a simmer.
- Cook for 20-25 minute or until
potatoes are tender. Stir in the corn.
- Cook for 2-3 more minutes, then top
with cilantro and serve.
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