Tuesday, January 22, 2013

Creamy Mexican Chicken Soup - In 30 Minutes!

Brrrrrr, I am so cold today.  When I woke up this morning, it was 8 degrees F outside...yup!  You heard me...8 degrees F!  The high was a "balmy" 15 degrees F!  Oh, I can't wait until spring gets here.

My husband had clients in today and I whipped up my super quick and easy Creamy Mexican Chicken Soup.  If you like Mexican food, I bet you have everything you need in your pantry/refrigerator to make this for dinner tongiht.  It is super easy and quick and let me tell you, everyone LOVES it!    This soup will warm your bones and everyone will think you slaved for hours (ssshhhhh it will be our secret just how simple this is).



Creamy Mexican Chicken Soup

(adapted from Mexican Chicken Soup in Tortilla Bowls - BHG Hot and Spicy Cooking)

Ingredients:
2 Tbsp olive oil or butter
1 cup diced sweet onions
2-3 cloves garlic, minced
12 oz boneless and skinless chicken breast, cut into bite sized pieces
1 can whole kernel corn, drained
1  can diced tomatoes
1 small can diced green chili peppers
1 tsp dried oregano
1/2 - 1 tsp ground cayenne or chipotle pepper
1 can condensed cream of chicken soup
2 cups milk

Serve with:
Shredded Monterey Jack or Chihuahua Cheese
Tortilla chips

Directions:
1.  In a heavy pot, heat the olive oil/butter.  Add the diced onions and cook until the onions are beginning to soften:  about 5 minutes.  Add the minced garlic and chicken breasts and cook until the chicken is cooked.

2. Add the corn, tomatoes/chili, green chilis, oregano, cayenne/chipotle and mix well.

3.  Next add the cream of chicken soup and mix well.  Then, add the milk and cook until your soup is heated through.

Top your soup with cheese and tortilla chips. Enjoy!

This recipe will make 4 main dish servings.

Stay warm!  For all of us in the northern hemisphere, spring will be here before we know it! (I hope)

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