Mexican Chicken Soup

(from Lucianolinda’s recipe box)

Source: Southern Living mag.

Categories: soup- chowder-stew- chili

Ingredients

  • 4 skinned and boned chicken breast halves, cut into bite-size pieces
  • 1 large onion, chopped
  • 1 Tbsp. vegetable oil
  • 1 (10oz.) can Rotel Diced Original tomatoes & Green Chilies
  • 1 (19 oz.) can red kidney beans, rinsed and drained
  • 1 (15 1/2 0z.) can black beans, rinsed and drained
  • 1 (15 1/4 oz.) can whole kernel corn, drained
  • 2 (14 1/30z.) cans chicken broth
  • 1 to 1 1/2 Tbsp. chili powder
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/3 cup chopped fresh cilantro (optional)

Directions

  1. Saute chicken and chopped onion in hot oil in a Dutch oven over medium-high heat until chicken is lightly browned. Stir in diced tomatoes and green chilies and nest 8 ingredients.
  2. Bring to a boil over medium-high heat, stirring often. Cover, reduce heat, and simmer 30 minutes. Sprinkle with cilantro, if desired.

  3. makes 14 cups

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