Mexican Chicken Soup

Chicken Tortilla soup is a favorite in restaurants serving Southwest fair, but the tortilla part gets to most of us. This is a simple "open all the cans and stir" recipe that makes a beautiful and tasty soup that freezes well so you can stock the freezer with "plan aheads.


Mexican Chicken Soup
A variation on a recipe by Cuddles_1960

1 large onion (chopped)
2 Tbsp olive oil
1 lb chicken tenders (or breast cut into strips)
6 cups chicken stock
1 package taco seasoning
2 Tbsp cumin
1 15 oz can pinto beans not drained
1 15 oz can black beans drained and rinsed
1 15 oz can white beans drained
2 cans whole kernel corn (with liquid)
1 Tbsp onion powder
1 Tbsp garlic powder
1 15 oz can chopped tomatoes with juice
1 chopped jalapeno (more or less to taste)
1 Tbsp Chicken Bouillon
Salt and Pepper to taste
Hot sauce to taste

Add oil to the pot over medium high heat
Add onion and saute until tender, about 5 minutes
Add Chicken, stock and taco seasoning
Bring to a boil and cook until chicken is done.
Remove chicken and chop/shred chicken and add back to soup
Add remaining ingredients
Bring back to a boil then reduce to simmer until ready to serve

Serves 16

Cook's Note: Serve with a dollop of sour cream (or Greek yogurt), sliced avocado and/or shredded cheese.
Great use for canned or left over chicken!