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Easy Mexican Soup

italiantazman's picture
Ingredients
  Chicken broth 5 Cup (80 tbs)
  Chicken boneless skinless 1⁄2 Pound, chop (into bite size peices)
  Salsa 1⁄2 Cup (8 tbs)
  Rice 1⁄2 Cup (8 tbs)
  Corn 1⁄2 Cup (8 tbs)
  Onions 1⁄2 Cup (8 tbs), finely chopped
  Garlic 1 Clove (5 gm), mince
  Cilantro 4 Teaspoon, finely chopped
  Salt To Taste
Directions

GETTING READY
1. Cut the chicken into bite size pieces.
2. Finely chop the onion, garlic and cilantro

MAKING
3. Start by boiling 5 cups of chicken broth in a pot.
4. Put the chicken in the broth and let it poach for 20-30 minutes.
5. Remove the chicken, let it cool and shred it once it’s cooled enough to handle.
6. Add salsa to the chicken broth.
7. Add rice to the broth and cook for however long it says on the rice package.
8. Once the rice is cooked, add the shredded chicken, corn, onions, a dash of salt, garlic and cilantro and let it stew for 5 minutes.

SERVING
9. Garnish with shredded cheese, black olives and jalapenos and serve with tortilla chips.

Things You Will Need
Soup pot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
4

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