A friend recently asked me to post a few more Fall Soup Recipes and I happen to have just made one that is Excellent! It is really good for anytime of year and is INCREDIBLY easy to make! It is also a very healthy meal and perfect for a cool fall evening! This is a throw everything in the pot and dinner is ready in an hour kind of meal! The soup is quite tasty on its own, but the secret to making it FANTASTIC is in the garnishes! Sour cream, cheddar cheese, pepper jack cheese, avocados, chips, black olives, cilantro…the list is really endless! I hope you will enjoy this quick delicious soup and that it will keep you and yours cozy and warm on many a wonderful fall evening!
MEXICAN CHICKEN SOUP
- 2 16 oz cans Mexican/Southwestern Tomatoes
- 1 16 oz can Tomato sauce
- 1 4 oz or 7oz can of Minced Green Chiles (depending on how much you like Chiles!)
- 1/2 Cup of any kind of Salsa
- 2 Minced Garlic Gloves
- 2 Tbls Sugar
- 2 Tbls Chili Powder
- 2 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Oregano
- 1/2 bag of frozen corn (I prefer White Corn)
- 4 Cups of Chicken Stock
- 1 Cup Water
- 1/2 of the meat off of a Rotisserie Chicken
The first and really only step is to put EVERYTHING into one big pot on your stove and bring the glorious mess to a Simmer!
GARNISHES are key as I mentioned above! I enjoyed this particular bowl with shredded pepper jack cheese, and sliced avocados and it was Yumtacular!! However..my favorite would be cheese, sour cream, chips, avocado and a little cilantro…ok the WORKS! But I didn’t happen to have all of those things handy this time…so maybe I will update this post with some new pictures the next time I make it. We make it often…yes we do.
Happy Mexican Chicken Souping!