Mexican Chicken Soup Recipe

  • 1/2 pound Boneless Skinless Chicken Breast Halves, cooked
  • 1 onion, chopped (medium)
  • 1 Whole Celery Ribs, chopped
  • 1 green bell pepper, chopped (medium)
  • 2 teaspoons garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 50 ounces Chicken Stock
  • 14 ounces Rotel Tomatoes and Chilies, drained
  • 1 can Corn, drained (14 ounce Can)
  • 1 can Black Beans, drained (14 ounce Can)
  • 1 teaspoon oregano
  • 1/4 cup Lemon Juice, or Lime Juice
  • 1 teaspoon Cilantro, dried
  • 1/2 teaspoon Black Pepper, if needed
  • 1 teaspoon Salt, if needed
Cook chicken breast until at least 165 internal temperature, then roughly chop or shred and set aside for later use. Heat a large stock pot over medium-high heat, and saut onions, peppers, celery, and garlic for 2-4 minutes, using pan spray to keep from sticking. Then add cumin, chili powder, and chicken stock and simmer for 8-10 minutes. Add tomato, corn, oregano, black beans and cooked chicken and simmer for another 5 minutes. Then add lemon juice and cilantro. Season to taste with salt and pepper and serve once the temperature is at least 165. Serves 10.
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