Spicy Mexican Chicken Soup

Spicy Mexican Chicken Soup

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A long, long tim ago I made mexican chicken soup for Cinco de Mayo one year. This weekend when I was raiding my pantry, I realized that I had enough stuff to make it again with a little modifications. So, I ran to the grocery store (where the security man is starting to realize how often I go there), grabbed some chicken and an onion and began soup making.

The hardest part of this soup? Is opening cans. Or shredding chicken. I've decided that shredding chicken is a tedious task that I don't really care for at all but has to be done.

So let's get to it.

Chop up your onion and jalapeno.

(The recipe says one, I did two, unless you want to 
burn away all your taste buds, I'd go for one.)

Add some oil to a pan.

I cooked everything (but the chicken) in the
same soup pot. 

After you add the oil, add your onions and jalapeno.
Let them cook for about 5-7 minutes until they are translucent and soft. 

Next gather your spices. 

While your onion and jalapeno are cooking, 
take 2 teaspoons of chili powder, 1 teaspoon of oregano,
and 1 teaspoon of cumin. 

Mix it up and add it to the onion/jalapeno cooking.

Next, open a can of black beans and a can of corn.

I like to rinse both off in a strainer to wash away
the extra sodium. Make them feel cleaner in a way.

Now, once the onion, jalapeno, and spices have had a minute,
it's time to start adding in the fun stuff.

First add in your broth. You might only need two cans, 
but I always end up needing three.

Add a can of diced tomatoes, and a can of rotel.

Next comes the black beans and corn.

If you'd rather have a vegetarian version,
then you can just stop here (assuming you used vegetable
stock instead of chicken.) 

However, I am not a vegetarian so I added about 2-3 cups of shredded chicken.
I just took 3 boneless, skinless chicken breast and boiled them then shredded them. 

And that's it. See, the hardest part is shredding the chicken! 

Spicy Mexican Chicken Soup

  • 1 Tablespoon Olive Oil
  • 1 whole Large Onion
  • 2 whole Garlic Cloves, Finely Chopped
  • 1 whole Jalapeno, Seeded And Finely Chopped
  • 2 teaspoons Chili Powder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 3 15-Ounce Cans of Reduced Sodium Chicken Broth
  • 1 15-Ounce Can of Diced Tomatoes
  • 1 15-Ounce Can of Rotel
  • 1 15-Ounce Can of Black Beans
  • 2 cups Shredded, Cooked Chicken
  • 10-15 Tortilla Chips
  • Salt To Taste

1. In a large pot, heat the olive oil over medium-high heat. Add the onion, garlic and jalapeno.
2. Cook, stirring, until the onion is translucent, about 5 minutes. 
3. Add the chili powder, oregano and cumin; cook one minute more.
4. Stir in the broth, tomatoes, rotel, corn and black beans. 
5. Bring to a boil then immediately reduce heat and simmer for 20 minutes. 
6. Add the chicken, simmer 10 minute more. 
3. Ladle into individual bowls and served garnished with tortilla chips, avocado slices and lime wedges (optional).
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