Mexican Chicken Soup
This is what we ate for dinner tonight and it was Oh So Good!! If you are looking for a super-easy-to-make dinner that tastes delicious, you will find that in this meal!
1 15oz can of diced tomatoes(Mexican-style, if possible)
8oz canned black beans(about half a can)~drained,rinsed
2 cups frozen corn OR 1 15oz can of corn~drained
2 cups Chicken Broth
1/2 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin(optional)
3/4 tsp pepper
4 boneless,skinless chicken thighs
- Add tomatoes, beans, corn, broth, garlic, chili powder, cumin(if desired), and pepper in large saucepan.
- Remove and discard any visible fat from chicken. Cut into large chunks and add to the saucepan. Heat to boiling, reduce heat and simmer, covered, for 20 minutes, or until chicken is tender.
- Remove the chicken and place on plate; use forks to shred the chicken. Return the shreded chicken to soup.
- Serve with tortilla chips.