Domesticated Wild Child

Recipes for daily meals

  • Home
  • About/Contact
    • Media Kit
    • Domesticated Wild Child Was Featured!
  • Recipe Index
  • Tips, Tricks and Thoughts
    • Home Sweet Home
    • Entertainment
    • Top Ten
    • Resources
    • Giveaways
  • Reviews
    • Meal Kit Reviews
    • Product Reviews
  • Sites We Love

Mexican Chicken Soup

December 19, 2017 By: Skaalcomment

It’s officially cold and flu season and the temperatures are dropping so it’s hard to keep warm sometimes. Luckily this Mexican Chicken Soup is full of spice to keep you warm and keep your sinuses nice and clear! This is the perfect recipe to use if you have leftover chicken, you just shred it up and you are on your way to delicious soup! 

Ingredients: 

2 tablespoons olive oil

1/2 Vidalia onion, diced

1 jalapeno, diced (keep the seeds for more spice)

4 garlic cloves, minced

4 cups chicken broth

28 oz diced tomatoes, undrained

16 oz black beans, drained

2 cups cooked and shredded chicken

16 oz corn, drained

2 tablespoons lime juice

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon cumin

Avocado, shredded cheese, sour cream and crushed tortilla chips for serving (optional)

Instructions: 

1) In a large Dutch oven or stockpot, heat olive oil over medium high heat to warm. Add the onion and jalapeño and sauté for 5 minutes until vegetables begin to soften.

2) Add the garlic and sauté for another minute.

3) Add chicken broth, tomatoes with juice, black beans, chicken, corn, lime juice, chili powder, cumin, paprika and salt and pepper. Mix well and allow to boil gently for 5-7 minutes. Add seasonings to taste.

4) Serve and add additional toppings as needed.

Print
Yum
Mexican Chicken Soup

Ingredients

  • 2 tablespoons olive oil
  • 1/2 Vidalia onion, diced
  • 1 jalapeno, diced (keep the seeds for more spice)
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 28 oz diced tomatoes, undrained
  • 16 oz black beans, drained
  • 2 cups cooked and shredded chicken
  • 16 oz corn, drained
  • 2 tablespoons lime juice
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • Avocado, shredded cheese, sour cream and crushed tortilla chips for serving (optional)

Method

  1. In a large Dutch oven or stockpot, heat olive oil over medium high heat to warm. Add the onion and jalapeño and sauté for 5 minutes until vegetables begin to soften. 
  2. Add the garlic and sauté for another minute. 
  3. Add chicken broth, tomatoes with juice, black beans, chicken, corn, lime juice, chili powder, cumin, paprika and salt and pepper. Mix well and allow to boil gently for 5-7 minutes. Add seasonings to taste. 
  4. Serve and add additional toppings as needed. 
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
0.1
https://www.domesticatedwildchild.com/mexican-chicken-soup/

Related Posts

  • Cast Iron Asparagus and PeppersCast Iron Asparagus and Peppers
  • Chili Lime Pepper ChickenChili Lime Pepper Chicken
  • Zucchini and Beef SkilletZucchini and Beef Skillet
  • Cilantro Lime Chicken with Cauliflower RiceCilantro Lime Chicken with Cauliflower Rice
  • Cilantro Lime Cauliflower RiceCilantro Lime Cauliflower Rice
  • Spicy Bean and Corn SaladSpicy Bean and Corn Salad

Leave a Reply Cancel reply

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

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Notice

Privacy Policy

Archives

domesticated-wild-child

Copyright © 2022 · Domesticated Wild Child