Nana's Mexican Chicken Soup

prep time:: 15 min
total time:: 45 min

About 10 servings

Ashley

A staple in our household, this warm, spicy soup will rock your tastebuds!

ingredients

4 Skinned & boned chicken breast halves, cut into bite-size pieces
1 large Onion, chopped
1 tbsp Vegetable Oil
2 10 oz. cans Rotel Diced Original Tomatoes and Green Chilies
1 10 oz. can Rotel Mexican Festival Tomatoes and Green chilies
1 19 oz. cans Red kidney beans, rinsed and drained
1 15 oz. can Black beans, rinsed and drained
1 15 1/2 oz. can Whole kernal corn, drained,
2 14 1/2 oz. cans Chicken broth
1 - 1 1/2 tbsp Chili powder
1 tsp Sugar
1/2 tsp Salt

directions

1
Sauté chicken and onion in hot oil, medium heat, until chicken is lightly browned.
2
Stir in remaining ingredients. Bring to a boil over medium heat, stirring often.
3
Cover and simmer for 30 minutes, then serve.

notes

Ditch the chicken and the flavor of the beans and diced tomatoes jump out making this a fantastic veggie treat. Kill the spice by using a milder version of the Rotel Diced Tomatoes and Green Chilies.

Source: Nellie Daniels