Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, easy "mexican" chicken soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
It's a perfectly quick and tasty weeknight dinner. I want to tell you about some unrelated kitchen fails today, but I'll keep showing you photos of this soup so we all remember why we're here. Stir in the salt and pepper.
Easy "Mexican" Chicken Soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Easy "Mexican" Chicken Soup is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have easy "mexican" chicken soup using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Easy "Mexican" Chicken Soup:
- Make ready 28 oz canned diced tomatoes
- Get 1 each rotisserie chicken, shredded
- Prepare 4 cup chicken broth
- Make ready 1 packages frozen vegetable gumbo mix.
- Prepare 1/4 cup salsa verde
- Prepare 2 tbsp cumin
- Make ready 1 envelope low sodium taco seasoning
- Prepare 1 tbsp black pepper
- Get 2 tsp salt
- Prepare 1/2 tsp crushed red pepper
- Take 1 can black beans, drained and rinsed
Quick and Easy Mexican Style Chicken Soup. It's made with tomatoes, corn, onion, cilantro, salsa and shredded chicken - top it with tortilla chips, sour cream, and cheese for a light but filling meal! While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth.
Instructions to make Easy "Mexican" Chicken Soup:
- Mix all ingredients in a large soup pot
- Bring to simmer
- Let cook for about one hour
- Serve over crushed tortilla chips
Season with cumin, black pepper and remaining taco seasoning mix. In the same pan, saute onion and chili powder in remaining oil until onion is tender. Place the chicken breasts skin side up on a sheet pan. Meanwhile, shred the chicken meat, discarding the skin and bones. Ladle the soup over the top.
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