Mexican Chicken Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a recipe I made up after trying a similar soup at a Mexican restaurant. A friend of mine that owns a small bar & restaurant liked this recipe so much, he now serves it at his place! This soup is quick & easy to make with ingredients off of your pantry shelves - enjoy! Ingredients:
8 cups chicken broth |
1 large onion, chopped |
1 green pepper, seeded and chopped |
1 red pepper, seeded and chopped |
1 (15 ounce) can diced tomatoes, undrained |
1 (15 ounce) can chili beans, undrained |
1 (15 ounce) can whole kernel corn, drained |
1 (15 ounce) can black olives, drained,pitted and chopped |
2 cups cooked rice (any kind you like) |
2 cups cooked chicken, chopped |
1 teaspoon red pepper flakes |
1 tablespoon hot sauce (your choice) |
Directions:
1. Put the chicken broth, onion, green and red peppers, into a large soup pot.
2. Bring to a boil, reduce heat, cover and simmer 15 minutes.
3. Add all remaining ingredients and heat through.
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