Easy Mexican Chicken Soup
Easy, quick meal in under an hour. Use a prepared rotisserie chicken, add a few canned ingredients and some spices, heat it all up and you are ready to go!
Servings: 16 cups
Calories: 264kcal
Ingredients
- 1 medium or large onion, medium diced
- 2 tablespoons olive oil
- 3 cups cooked, shredded chicken (I used a rotisserie chicken from Costco)
- 8 cups chicken broth
- 1 16 ounce jar roasted salsa verde
- 2 15 ounce cans cannelini beans, rinsed and drained
- 2-3 teaspoons ground cumin
- 1 teaspoon smoked paprika
- salt and pepper, to taste
Suggested Toppings:
- pico di gallo
- guacamole
- a squeeze of lime
- crispy tortilla strips or crushed tortilla chip
- cotija crumbles or shredded Monterrey Jack
- sour cream
Instructions
- In a 6-8 quart pot, heat the olive oil. Add the onions and saute until the onions are translucent. (Drain oil, if desired.)
- Add the remaining soup ingredients to the pot. Bring to a boil over high heat, cover, then lower heat enough to keep soup at a simmer for 15 minutes. Serve with toppings as desired.
Notes
To cook in slow cooker: To the crock of a slow cooker, add the sauteed onions, chicken, chicken broth, salsa verde, beans, cumin, and salt and pepper.Turn slow cooker on low and cook for four hours. All nutrition numbers are for the soup without any toppings.
Nutrition
Calories: 264kcal