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    Mexican Chicken Soup

    Source of Recipe

    Land O Lakes

    Recipe Introduction

    This is an easy chicken soup with a kick to it. Itís great on a cold day.

    List of Ingredients

    4 cups shredded cooked chicken
    3 cups water
    2 (14 ounce) cans chicken broth
    2 (14.5 ounce) cans petite diced tomatoes
    2 (15 ounce) cans black beans, rinsed, drained
    2 (10 ounce) cans mild enchilada sauce
    2 (11 ounce) cans whole kernel corn with bell peppers, drained
    2 Tablespoons finely chopped fresh cilantro
    2 teaspoons finely chopped fresh garlic
    1 teaspoon ground cumin
    Salt, if desired
    Pepper, if desired


    Combine all soup ingredients in 6-quart saucepan or stockpot. Cook over medium-high heat 10-12 minutes or until soup comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, 1 hour or until flavors are blended. Season with salt and pepper, if desired.

    Ladle soup into individual bowls; top each serving with shredded cheese, if desired.

    Start with a fully cooked rotisserie chicken for super convenience! It is easiest to pull the meat off the bones when the chicken is still warm. Place shredded chicken in container with tight-fitting lid and store refrigerated up to 1 day before making soup.

    Soup can be prepared in a 6-quart slow cooker. Combine all soup ingredients in slow cooker. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours to blend flavors.




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