Taste of Home
Super Fast Mexican Soup
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
Ingredients
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2 teaspoons olive oil
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1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
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1 tablespoon reduced-sodium taco seasoning
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1 cup frozen corn
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1 cup salsa
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1 carton (32 ounces) reduced-sodium chicken broth
Directions
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1.
In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning.
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2.
Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.
Nutrition Facts
1-1/2 cups: 254 calories, 11g fat (3g saturated fat), 76mg cholesterol, 998mg sodium, 14g carbohydrate (5g sugars, 1g fiber), 25g protein.
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