Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, easy "mexican" chicken soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Easy "Mexican" Chicken Soup is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Easy "Mexican" Chicken Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook easy "mexican" chicken soup using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Easy "Mexican" Chicken Soup:
- Make ready 28 oz canned diced tomatoes
- Prepare 1 each rotisserie chicken, shredded
- Get 4 cup chicken broth
- Prepare 1 packages frozen vegetable gumbo mix.
- Take 1/4 cup salsa verde
- Prepare 2 tbsp cumin
- Make ready 1 envelope low sodium taco seasoning
- Prepare 1 tbsp black pepper
- Make ready 2 tsp salt
- Get 1/2 tsp crushed red pepper
- Get 1 can black beans, drained and rinsed
Add water and taco seasoning; simmer, uncovered, until chicken is well coated. Blitz in a food processor in batches, or use a hand blender to purée until smooth. Pour chicken broth, tomatoes, beans, corn, chili powder, garlic powder, cumin, and cilantro into a stockpot. Bring to boil over medium-high heat.
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
Pour chicken broth, tomatoes, beans, corn, chili powder, garlic powder, cumin, and cilantro into a stockpot. Bring to boil over medium-high heat. Remove chicken breasts, shred meat with two forks, and return to pot. This Mexican Chicken and Rice Soup takes classic chicken soup to a spicy, tomatoey new place. Serve with cilantro, lime wedges, and tortillas on the side.
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