Mexican Chicken Soup
This is a super easy, healthy, & inexpensive soup to make. It can be made spicier by using medium or hot salsa instead of mild salsa; but be sure to get thick & chunky salsa. For the 2 cups of cooked chicken breast, I cut up the breasts (about 2 large size) while they are raw into 1 inch cubes pieces. I cook them in fat-free, 50% reduced sodium chicken broth on the stove over medium heat. They cook up quickly since the pieces are so small. Be sure to get extra chicken broth to cook them in. Set them on paper towels to soak up grease and cool. Green Giant makes a can corn called Steam Crisp Mexicorn. It is whole kernel corn with chopped red & green peppers added. If you can't find it, use regular canned corn & add your own chopped peppers. About 1/2 of each. Mexican soup traditionally is topped with corn tortilla strips that have been deep fried. I cook them at a high temperature in the oven instead & they still turn out crispy.
- 2 cups cubed cooked chicken.
- 1 (14 1/2 oz.) can fat-free 50% reduced sodium chicken broth
- 12 oz of vegetable juice cocktail (like V-8)
- 1 (11 oz) can Green Giant Steam Crisp Mexicorn, whole kernel corn, with red & green peppers, undrained
- 1 cup salsa
- 1 (4.5 oz) can chopped green chiles, drained
- 1/4 cup chopped fresh cilantro
- 4 (6 inch) soft corn tortillas, cut into strips
- Preheat oven to 425F.
- Place tortilla strips in non-greased baking dish. Bake at 425F for 6-8 minutes or until crisp.
- In large saucepan, combine the 2 cups of cooked chicken (shred if desired), 1 can chicken broth, vegetable juice cocktail, corn & pepper mix, salsa & green chiles; mix well. Bring to a boil.
- Reduce heat; simmer about 10 minutes or until thoroughly heated.
- Add cilantro & corn tortilla strips just before serving
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