Mexican Chicken Soup

If you are like my family, it has been hard to come by all the normal food items we purchase each week. I wanted feature a recipe that would allow you to use shelf stable or frozen items. This was more delicious than I had anticipated. The secret is in the hot sauce you choose. So choose wisely and you will have a delicious dinner on your hands.

Mexican Chicken Soup
1 pound, chicken breasts
2 cups chicken broth (I used the broth from boiling the chicken)
2 green bell peppers, diced
1 (16 ounce) jar hot sauce, your choice
1 (15 ounce) can tomato sauce
1 (14 ½ ounce) can stewed tomatoes, undrained
1 (16 ounce) can pinto beans
1 cup corn, frozen

1. In large soup pot, boil chicken. Once chicken is fully cooked, shred and set aside. Save the chicken broth in separate bowl. You will use 2 cups of the broth in the soup.
2. Once broth is removed from soup pot, add all ingredients back into the same pot and bring to a boil. Let simmer for 15 minutes or longer if you desire. Top with cheese (if you have it) and enjoy!


Note: This soup is very versatile. You could add any vegetables you like to this and it would taste great. If you are not a fan of chicken, increase the beans to ensure you include enough protein. Like I said, this soup is so versatile. Try it a few times and see what combo of vegetables, meats/poultry, beans and hot sauce you enjoy the most. Also, if you need to limit sodium intake, select low-sodium or no salt added items.

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