Sunday, September 25, 2016

Mexican Chicken Soup

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15-Minute Mexican Chicken Soup with Avocado

Recipe from: Created by Cathy Pollak for | Serves: 8


  • 4 cups (32 oz) chicken stock or broth (I prefer stock)
  • 1 jar (16 oz) picante type salsa
  • 1 can (14 oz) red enchilada sauce
  • 2 Tablespoons butter
  • 1 Tablespoon sugar
  • 1 teaspoon table salt
  • 1 teaspoon coarse ground pepper
  • 3 cups cubed, cooked, leftover rotisserie chicken
  • 2 cans (15 oz each) black beans, drained
  • 2 cups frozen corn kernals
  • 1 can (14.5 oz) fire-roasted tomatoes, 
  • juice of one lime
  • 2 cups shredded Mexican cheese
  • 2 avocados, cubed
  • optional garnishes: green onion, sour cream and cilantro


  • In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately)
  • Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.
15 Minute Mexican Chicken Soup with Avocado dinner in a pinch

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