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.

Ingredients:
  • 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

Directions:
  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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