This comes to us from our friend Karen! She says: I made my Mexican chicken soup yesterday, and it’s awesome. For some reason, I haven’t made it in several years. I invented it years ago when I was married, and had just tried turkey legs for the first time. I made them into a simple soup, then fell in love with Mexican food, so I kept changing the recipe and it evolved into what it is now.
- 2 whole chicken breasts or one whole chicken, cut up
- 1/2 to 2/3 lb.Velveeta cheese, or to taste
- 3 10 oz. cans low salt chicken broth, or 30 oz. homemade
- 1 16 oz. can diced tomatoes, low or no salt
- 1/4 C chopped onion
- 1/2 C carrots, sliced thin
- 1/2 C rice
- 1 small pkg. frozen corn, plain
- 1 C Pace Medium or Old El Paso Hot salsa or picante sauce (Pace is my favorite)
- 1/2 tsp. garlic powder, or crush a clove or two
- 1/4 tsp. black pepper
- a bit of fresh cilantro, chopped (Optional)
1. simmer chicken, covered, in broth with garlic powder and pepper 1 hr. or so, or until tender
2. saute onion in a little peanut oil ’til transparent
3. remove chicken from broth, let cool
4. add sauteed onions, sliced carrots and rice to gently simmering broth, cook for 10 min.
5. While the above is simmering, remove chicken from bones and pull meat into bite sized pieces
6. add tomatoes and corn to simmering soup, cook another 7 min. or so
7. add cheese and picante sauce, stir ’til cheese melts, then add chicken and stir ’til it’s bubbling a bit, but don’t burn it.
Serve with corn chips and garnish with cilantro.
Use a good quality corn but cheap tomatoes are okay.
I love this stuff so much I can’t believe I’m sharing it here. LOL