Mexican Chicken Soup
A hearty chicken soup with a little kick! This recipe comes together in under an hour and it tastes as if it had been simmering for hours. A few pantry items and a shredded rotisserie chicken and voila! Mexican Chicken Soup! A little lemon brightens all the flavors and makes it extra special!
Ingredients
- 1 Rotisserie chicken, meat shredded (discard the rest)
- 1 Tablespoon Olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- 1 4.5 ounce can diced green chiles with juice
- 1 14.5 ounce can diced tomatoes with juice
- ¼ cup grocery store salsa (prefer mild)
- 1 cup frozen corn kernels
- 1 32 ounce container chicken stock
- 1 bay leaf
- ½ lemon, juiced
- 1 8 ounce package of Mexican shredded cheese
- Serve with: white rice or tortilla chips
- Garnish: diced avocado, cilantro, scallions or sour cream
Instructions
-
Start by shredding the meat from a rotisserie chicken. Discard the skin and bones. Set the meat aside in a bowl.
-
Chop and saute one medium onion in a little olive oil over medium heat until the onions are translucent. Add the minced garlic, cumin, chili powder and cook for a minute. Add the green chiles, diced tomatoes, salsa and stir to combine.
Note: if you wish to cut back on the green chiles, just add 2 Tablespoons.
-
Add the shredded chicken meat, frozen corn kernels, chicken stock, bay leaf and the juice of half a lemon. Stir and bring to a simmer. Slightly reduce heat to low-medium and cook covered for 30 minutes.
-
Add some white rice or broken tortilla chips to a bowl and ladle some soup over it. Top with Mexican shredded cheese, scallions and avocado.