Name: Mexican Chicken Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4.0
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 32 ounces chicken broth, or stock, preferably low sodium; 1 tablespoon chili powder; 1 14.5 ounce can fire roasted diced tomatoes with green chiles; 1 cup frozen corn; 1 cup canned black beans, drained and rinsed; 2 cups cooked shredded chicken; 1 avocado, (small) pitted, peeled and chopped; a small handful fresh cilantro, chopped; salt, to taste; hot sauce, if desired

Mexican Chicken Soup Recipe

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5 m 25 m 4 Servings

Ingredients

1 tablespoon Olive Oil
1 small Onion, finely chopped
32 ounces Chicken Broth, or stock, preferably low sodium
1 tablespoon Chili Powder
1 14.5 ounce can Fire Roasted Diced Tomatoes with Green Chiles
1 cup Frozen Corn
1 cup Canned Black Beans, drained and rinsed
2 cups Cooked Shredded Chicken
1 Avocado, (small) pitted, peeled and chopped
a small handful Fresh Cilantro, chopped
Salt, to taste
Hot Sauce, if desired

Directions

In a large soup pan, heat oil on medium and saute onion for a few minutes or until it starts to soften.
Add chicken broth, chili powder, canned tomatoes, corn, and beans. Bring to a boil and cover. Cook for 15 minutes on low heat.
Add chicken, avocado and cilantro. Simmer for 5 more minutes. Season with salt to taste. Serve with extra hot sauce if desired.

Notes

If soup is too thick, a little water can be added to thin it out.