Mexican Chicken Soup
Total TimePrep: 10 min. Cook: 3 hours
This soup is amazing. I usually double the recipe so we have leftovers for lunches. A must try!
I used my instant pot to make this. I first sauteed about half an onion and four cloves of garlic. I also already used some previously cooked chicken. 10 minutes on high pressure with quick release did the trick. I doubled the recipe and it took 37 minutes to come up to pressure. Overall about an hour. It's going on our list of go-to recipes.
This soup was good on the day it was made, but was not a great leftover.
This soup is very tasty. I wouldn't change a thing.
I will absolutely make this again, but since I like my soup in the thick side, I will skip the water. Rather than V8, I used cream of chicken soup since my family isn't much on V8 and tomato products. But I did keep in the salsa. Instead of just eating it like soup, we dipped some tortilla chips in as well. Even my 2 year old enjoyed that! And can't beat the convenience of using the slow cooker.
Great taste, easy to make. My whole family voted it a keeper. It's been on our regular menu for several months now.
Very easy to make and flavorful. I used the Perdue Shortcuts Southwest seasoned chicken. I buy them only when they are on sale and I have coupons, so I'm usually stocked up in the freezer. Definitely a keeper. Next time I will make it in a soup pot instead of a slow cooker and maybe add a little green chilles.
Very tasty and simple to make. Great with tortilla chip scoops!
Surprisingly flavorful given the few ingredients. Definite keeper! I left out the corn but served with corn bread on the side.
This was awesome. Easy and super tasty. Loved it.