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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Mexican Chicken Soup Recipe

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This recipe for Mexican Chicken Soup is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breast halves, cut bite-sized
1 medium onion, chopped
1 tablespoon vegetable oil
2 cans (10 ounces each) Rotel Original Diced Tomatoes with Green Chilies
19 ounces red kidney beans, rinsed and drained
15 1/2-ounce can black beans, rinsed and drained
15 1/4-ounce can whole kernel corn, drained
2 cans (14 ounces each) chicken broth
1 to 1 1/2 tablespoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup chopped fresh cilantro, optional
Directions:
Directions:
1. Sauté chicken and onion in hot oil in a Dutch oven over medium-high heat until chicken is lightly browned. Stir in diced tomatoes and remaining 7 ingredients.

2. Bring to boil over medium high heat, stirring often. Cover, reduce heat, and simmer 30 minutes. Sprinkle with cilantro, if desired.
Number Of Servings:
Number Of Servings:
Makes 14 cups soup
Personal Notes:
Personal Notes:
2003
**Freezes well

 

 

 

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