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!
Course Soup
Cuisine Mexican
Keyword mexican
chicken soup
Prep Time 15 minutes
Cook Time 30 minutes
Total
Time 45 minutes
Calories 300 kcal
Author Dinner
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.
2. Add the green chiles, chicken, tomatoes, and
taco seasoning to the pot, along with salt and pepper to taste. Stir to
combine.
3. Add the chicken broth and potato. Bring to a
simmer.
4. Cook for 20-25 minute or until potatoes are
tender. Stir in the corn.
5. Cook for 2-3 more minutes, then top with
cilantro and serve.
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