This easy one pot meal is absolutely delicious and sure to please the whole family. This recipe gives traditional chicken soup a Mexican flare while still retaining all the goodness that chicken broth provides. So grab that stock pot and get to cooking a soup that will warm your soul and will have dinner on the table in no time.
Mexican Chicken Soup
- 6 cups chicken broth
- 1/2 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 Rotisserie chicken, shredded (Mojo or other spicy flavor)
- 1 large tomato, diced
- 1 can pinto beans
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Paprika
- Cayenne pepper powder, just a dash
- 1/4 cup shredded Monterrey Jack, per bowl served
- 4 slices avocado, per bowl
- 1 small jalapeño, finely chopped (optional)
- Sour cream (optional)
- Cilantro, finely chopped (optional)
- Tortilla strips (optional)
Directions:
In large stock pot combine broth, onion, garlic, chicken, tomato, and pinto beans. Season with salt, pepper, paprika, and a dash of cayenne pepper powder. Bring to a boil, then reduce heat and let simmer for 20 minutes.
To serve, spoon into bowl then top with cheese, avocado, jalapeño, and a dollop of sour cream. Sprinkle cilantro on top. Mix tortilla strips into the soup or serve on the side with salsa.