Super Fast Mexican Soup

Name: Super Fast Mexican Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: Mexican Recipes, Mexican Soups
Ingredients: 2 teaspoons olive oil; 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces; 1 tablespoon reduced-sodium taco seasoning; 1 cup frozen corn; 1 cup salsa; 1 carton (32 ounces) reduced-sodium chicken broth

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

2 teaspoons olive oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon reduced-sodium taco seasoning
1 cup frozen corn
1 cup salsa
1 carton (32 ounces) reduced-sodium chicken broth

Directions

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.
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.

Reviews

Click stars to rate

Average Rating:

Rellierae

Oct 12, 2019

I used leftover turkey/chicken and it was even faster!
BellaTerra66

Feb 27, 2018

This recipe looks incredibly good. The carbs aren't bad at all. And (1) you could use turkey; (2) you could leave the meat out and substitute beans and rice (the protein would not be as much, but if we use beans and rice, it's a complete protein along with a little corn. Can't wait to try this. Thanks!
toolbarsco

May 16, 2015

Easy and fast--definitely! I added a can of refried beans to thicken it up a little. This is a great recipe for whipping up quickly to take to home-bound individuals, potlucks, etc. Everyone who tasted it loved it!
bjsilve0

May 7, 2015

Easy and nothing but raves.