Super Fast Mexican Soup
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
Reviews
I substituted hominy for the corn and added a little garlic too. It was so yummy and reminded me of pozole. I served it with avacado, lime, and cilantro. Oh it was so good! I will definitely make it again.
I used leftover turkey/chicken and it was even faster!
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!
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!
Easy and nothing but raves.