Easy Mexican Chicken Soup

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I don’t know where you live, but where I live (Cleveland, Ohio) its about to hit negative temperatures for a few days. I’m not a fan of winter when its 30 degrees so, as you can guess, this little stunt winter is pulling is cause to lock myself in the house, cuddle with my kids, watch some movies, and eat tons of soup!! What better way to keep warm than kiddo cuddles and warm soup?

Here is my tribe (at a Tribe game)…It was the end of summer when I thought 50 degrees was cold. Wishing for this day right now!

Still contemplating the movie…any suggestions?

So, I usually like to spend a good amount  of time in the kitchen. I’m not afraid of  investing the bulk of my ‘get home from work’ time in making a dinner my whole family can enjoy. Cooking is my stress free zone. Usually.

However, on cold winter days it takes a lot of coaxing to come out of the cocoon of my warm blanket and cozy couch. If this happens, let me tell you, a butterfly doesn’t emerge from the shrouded protection of my blanket cocoon. I’m more like a walking icicle with an angry face.

My point is this: This soup is SOUPer (see what I did there) easy. It leaves mucho time for movies & cuddles, and less time for angry icicle face. Everyone wins.

Ingredients:

***don’t be alarmed at the semi-long list…most of it comes in cans

  • 1 Cup Black Olives (chopped)
  • 1 Can of Corn (drained)
  • 1-2 Cans Chopped Green Chiles
  • 1 Can Chiles and Tomatoes (Rotel works too).
  • 1 Can Black Beans (rinsed)
  • 2 tsp. Penzeys Adobo seasoning
  • 2 Cloves of Garlic (minced)
  • 2 Portions of Dorot Gardens Cilantro (you can use fresh)

  • 1 lbs of Boneless Chicken (you can make your life SOUPer easy again and buy a rotisserie chicken for this too)
  • 1 Red Onion (chopped)
  • 4 Cups Chicken/Vegetable broth
  • 3 Tbs. Cornstarch
  • 2 Cups Water

Let’s Get This Done:

  • If you are using raw chicken sprinkle with salt and Penzeys Adobo seasoning
  • Coat the bottom of a heavy soup pan with olive oil and brown chicken.
  • Add garlic and chopped red onions and cook until translucent – 3-5 minutes.

  • If you are using rotisserie chicken you can add it after the onions and garlic with the Adobo seasoning.
  • At this point start dumping: Black olives, tomatoes, green Chiles, corn, water, chicken broth, black beans, and, cilantro

  • Bring the whole mixture to a boil and simmer for 15 minutes.
  • Remove about 1/3 Cup of broth from the soup into a small bowl and add 3 Tbs of cornstarch. Make sure it is all mixed together!!! NO LUMPS!!!
  • Stir this mixture into the simmering soup and allow to thicken. About 5 additional minutes.

***Once it’s done serve it HOT!!! Remember? It’s freezing outside!!!

I like to load mine up with sour cream, tortilla chips, cheddar or Monterey Jack cheese, fresh cilantro if I’m not in lazy mode, and avocado.

Other options: jalapeños, guacamole, Fritos, or pepper jack cheese

Stay warm friends,

Stacey

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2 Comments Add yours

  1. Betty says:

    That looks amazingly good and easy. Easy is always fun in my book.

    1. stacey says:

      It’s so easy…and a pot of this will last you a week!

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