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Mexican Chicken Soup

by FarmgirlGourmet

Mexican Chicken Soup

2 tsp olive oil
1 large onion, chopped
3 tbsp garlic, chopped (you can use less, but I love garlic)
1 can black beans, drained
Salt & Pepper, to taste
1 tbsp cumin
1 tbsp chili powder
1/2 cup uncooked white rice
1 1/2 cups frozen corn
8 cups chicken stock (I like “Better than Bouillon”)
4 chicken breasts, broiled, chopped
1 1/2 cups tomatoes, chopped
1 corn tortilla, chopped
1/2 cup cilantro, chopped
4 dashes of Tabasco

Avocado, diced
Sour cream
Shredded cheddar cheese
tortilla chips, crushed
Heat oil in a large stock pot, saute onions until soft, add garlic and saute for another minute. Add remaining ingredients (black beans through Tabasco). Boil for 15 minutes and then turn down to a simmer for 10 more minutes, or until rice is cooked through. Ladle into bowls and serve with garnishes. YUMMO!

1 comment

Creamy Thai Chicken Chowder - Farmgirl Gourmet June 14, 2013 - 4:01 am

[…] have time to make my quick dough so that was quickly scrapped.  Then the Hubs tossed out Tortilla Soup but I wasn’t in the Mexican frame of mind after 6 days of eating Mexican in Austin.  Then […]

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