Monday, April 23, 2007

Mexican Chicken Soup

This is one of my favorite soups and it can be ready in less than an hour. It's a crowd pleaser and it is easy to double the recipe. I have been making it for almost twenty years.

Mexican Chicken Soup

2 tablespoons of apple cider vinegar
1 tsp cinnamon
1 tsp cumin
1 tsp chili powder
2 tablespoons of olive oil
2 onions
3 – 4 chicken breasts
1 large can of chicken broth
2 cans of diced tomatoes
1 yellow and 1 green squash
1 cup of frozen corn
1 avocado
Monterey jack cheese

With two tablespoons of apple cider vinegar, mix 1 tsp cinnamon, 1 tsp cumin and 1 tsp chili powder in a dish and let stand.

In a soup pot, heat two tablespoons of olive oil.

Add two onions sliced with the grain and soften in the pot under medium heat.

Add diced chicken breasts (½-inch cubes)

Add vinegar/spice mixture

Stir frequently. Cook chicken through but not browned.

Add one large can chicken broth. Two cans of chopped tomato. Add the diced green and yellow squash and one cup of frozen corn.

Salt to taste.

Bring to boil and then reduce to a simmer 35 – 40 minutes until squash is just tender. Serve with a slice of avocado and sprinkle some Monterey Jack cheese on top.

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