Mexican Chicken Soup Recipe

This Mexican chicken soup is delicious for lunch or dinner, and makes tasty leftovers, too!

The ingredient of Mexican Chicken Soup Recipe

• 1 tbs olive oil
• 1 red onion finely chopped
• 1 tbs taco seasoning
• 1 coles rspca granted australian chicken breast fillet
• 300g jar mild tomato salsa
• 4 cups 1l chicken growth
• 1 corn cob husk and silk removed
• 400g can black beans rinsed drained

The Instruction of mexican chicken soup recipe

• heat the oil in a large saucepan over medium heat build up the onion and cook stirring for 5 mins or until onion softens accumulate taco seasoning and cook stirring for 1 min or until aromatic
• increase be credited with chicken salsa and stock bring to a simmer cook partially covered for 15 mins or until chicken is cooked through use a slotted spoon to transfer chicken to a heatproof bowl set aside for 5 mins to cool slightly
• use a small serrated knife to cut down the side of the corn to cut off surgically remove the kernels use two forks to harshly roughly shred the chicken return the chicken to the soup afterward the corn kernels and beans cook for 5 mins or until cross through season

Nutritions of Mexican Chicken Soup Recipe

calories: 264 334 calories
calories: 7 grams fat
calories: 1 grams saturated fat
calories: 32 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 16 grams protein
calories: n a
calories: 1467 milligrams sodium
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calories: nutritioninformation