Super Fast Mexican Soup

Name: Super Fast Mexican Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
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.

Originally published as Super Fast Mexican Soup in Taste of Home April/May 2015

Reviews

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Average Rating:

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.