Mexican Chicken Soup

Mexican Chicken Soup

 

Mexican Chicken Soup is a recipe that was shared with me by my friend Kari-Lynn a few years ago. It’s the perfect dinner for a busy weeknight or lazy weekend. It’s a savoury soup with a hint of sweet from the maple beans. Best of all, it’s easy to prepare.  From start to finish it takes 30 minutes tops!

One of the things that I like best about this recipe (besides the fact that my whole family loves it) is that it uses pre-cooked rotisserie chicken from the grocery store. Generally when I add Mexican Chicken Soup to the meal plan, I add two rotisserie chickens to the grocery list. When it’s soup day, I cut the meat off both chickens, use the meat from one for this soup and then boil the bones from both chickens to make homemade chicken broth. The next night we can have a different chicken soup or freeze both the broth and meat for later. Meal planning made easy!

Mexican Chicken Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 1 tablespoon minced garlic
  • 1/2 teaspoon cumin
  • 4 cups low sodium chicken broth (900 ml)
  • 2 3/4 cups mild salsa (650 ml jar)
  • 2 cans maple style baked beans (14 fl oz or 398 ml each)
  • 1 can red kidney beans (540 ml)
  • Meat from one rotisserie chicken (approximately 3 cups diced)
  • 2 cups frozen corn
  • Shredded cheese
  • Sour cream
  • Tortilla chips

Directions

  1. Heat olive oil in a large dutch oven on medium heat.  Add onion and cook until translucent.  About 5 minutes.
  2. Add garlic and cumin.  Cook for an additional minute.
  3. Add the broth, salsa and beans.  Bring mixture to a boil.
  4. Add the chicken and corn.  Bring back to the boil and let simmer for 5 minutes.
  5. Ladel into bowls and top with a dollop of sour cream, a pinch or two of shredded cheese.  Serve with tortilla chips for dipping or crush into the soup as you would crackers.

Mexican Chicken Soup

Cook onions in hot olive oil until translucent.

Mexican Chicken Soup

Add cumin and garlic.  Stir for approximately one minute to allow the mixture to become fragrant.

Mexican Chicken Soup

The broth, salsa and beans have been added and the mixture is coming to a boil.

Mexican Chicken Soup

Add in the diced chicken and frozen corn and return to a boil.

Mexican Chicken Soup

All ready in 30 minutes or less!

Mexican Chicken Soup

These chips are delicious with this soup, but any tortilla chip will do.

Mexican Chicken Soup

Dress it up and serve.  Yum!

Author:  Red Dish Kitchen

Mexican Chicken Soup
 
Prep time
Cook time
Total time
 
Mexican Chicken Soup is the perfect dinner for a busy weeknight or lazy weekend. It’s a savoury soup with a hint of sweet from the maple beans. Best of all, it's easy to prepare. From start to finish it takes 30 minutes tops!
Author:
Recipe type: Soup
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 1 tablespoon minced garlic
  • ½ teaspoon cumin
  • 4 cups low sodium chicken broth (900 ml)
  • 2¾ cups mild salsa (650 ml jar)
  • 2 cans maple style baked beans (14 fl oz or 398 ml each)
  • 1 can red kidney beans (540 ml)
  • Meat from one rotisserie chicken (approximately 3 cups diced)
  • 2 cups frozen corn
  • Shredded cheese
  • Sour cream
  • Tortilla chips
Directions
  1. Heat olive oil in a large dutch oven on medium heat. Add onion and cook until translucent. About 5 minutes.
  2. Add garlic and cumin. Cook for an additional minute.
  3. Add the broth, salsa and beans. Bring mixture to a boil.
  4. Add the chicken and corn. Bring back to the boil and let simmer for 5 minutes.
  5. Ladel into bowls and top with a dollop of sour cream, a pinch or two of shredded cheese. Serve with tortilla chips for dipping or crush into the soup as you would crackers.
Notes
Hotter salsa may be used if desired.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe:  

 
 
 
 
Top