Mexican Chicken Soup
Hanna Grinaker
A latin soup with a little kick!
ingredients
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp cider vinegar
- 1/2 tsp cinnamon
- 2 tsp oil
- 2 lbs chicken (5 chicken breasts), cubed
- 2 cups chopped onion
- 4 cloves garlic, minced
- 3 cans chicken broth
- 3 cups frozen green beans
- 2 cups frozen corn
- 3/4 tsp salt
- 3 14.5 oz cans diced tomatoes
- 1/4 tsp oregano
directions
- 1
In a dutch oven, heat the cumin, chili powder, cider vinegar, and cinnamon in oil.
- 2
Simmer over low heat for 2-3 minutes or until fragrant.
- 3
Add the chicken, onion and garlic and saute until chicken is done and the onion is translucent.
- 4
Add the chicken broth, green beans, corn, salt, tomatoes, and oregano.
- 5
Simmer over low heat for 15 minutes.
notes
“My mom raised me so wonderfully. She gave me self esteem and made me appreciate my flaws, as well as my strengths.” -Julia Roberts
Source: Barb Balfour
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