Tuesday, March 4, 2014

Spicy Mexican Chicken Soup aka Mexican Dump Soup

Here is a simple, easy, pantry-stash-busting soup. It is delicious and perfect for a cold, rainy, Western Washington day (like today). I call it Mexican Dump Soup, because I really just dump whatever we have on hand into the pot, so it's always a little different, but it's always good.

  • 1 lb cooked chicken (I used tenders)
  • 1 medium onion, diced
  • 1/2 green bell pepper
  • 2 tbs oil
  • 1/4 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbs dried parsley
  • 1 tbs dried oregano
  • 1 tbs lemon juice
  • 1 clove garlic, chopped
  • 1/2 jar chunky salsa (I used medium)
  • 1 small can green chilis
  • 1 can diced tomatoes
  • 1 can condensed tomato soup
  • 1 can whole kernel corn, drained
  • 3 cans low sodium chicken broth (or make your own)
  • 1 cube chicken bouillon

  1. Cook the onion and bell pepper in the oil until tender. Add in the fresh garlic.
  2. Add the rest of the ingredients. Stir to combine, bring to a boil and let simmer for 30+ minutes.
  3. Garnish with fresh parsley, tortilla chips, sour cream, avocado and/or cheese. Enjoy!

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