Mexican Soup

 Mexican Soup



1 tsp. chili pepper with garlic oil

1 lg onion

1 small jalapeno pepper chopped

2 cups shredded cooked boneless, skinless chicken breast

1 cup black beans, rinsed and drained

1 can diced tomatoes, undrained

½ cup frozen whole kernel corn

½ cup shredded carrots

32 oz chicken broth

2 tbls tomato paste

2 tbls Mexican seasoning


Heat the oil in a 6-quart saucepot over medium-high heat.  Add the onion and jalapeño peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.

Stir in the chicken, beans, tomatoes, corn, broth, tomato paste, shredded carrots, Mexican seasoning and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes, stirring occasionally.    Serve topped with crushed tortilla chips or strips, if desired.

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