Mexican Chicken Soup

mexican chicken soup


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Recipe & Photo by Lori Haupt

1 can Chicken Stock
6 Chicken Thighs
1 cup Water
1/2 large White Onion chopped
2 stalks Celery chopped
1 can Corn-drained
1 can Pinto beans with juice
1 can Navy beans-drained
1 can Kidney beans-drained
1 can Black beans, drained & rinsed
1 tsp Ground Cumin
1 can 7 3/4oz El Pato Salsa de Chili Fresco

1/2 Cabbage sliced very thin
1/2 white onion diced small
1 pkg Shredded Mexican Cheese
1/2 cup Cilantro-chopped
Lemon sliced into wedges
Tortilla Chips


In a large pot

1) Add: Chicken Stock and the Chicken, cook till done then remove the chicken & allow to cool.

2) Add all the ingredients down to and including the ElPato Salsa to the pot, cover and cook on medium heat.

3) While that simmers, lets go back to that chicken, remove it from the bone, shred it and return it to the pot cover it and let it cook, 15 to 20 minutes.

EAT: Serve it up by placing a serving of the cabbage in a bowl, then some of the chopped onions & cheese. Spoon some of the soup on top of that. Top off the soup with the Cilantro and a squeeze of fresh lemon.

The hubby crunches up handfuls of the tortilla chips right into his bowl where I take the more refined route and dip mine

NOTE: If you like more juice, you can always add another can of Chicken Stock.
VARIATION: Use Beef Stock and beef (hamburger or roast) it’s good both ways!

Enjoy ✻ღϠ₡ღ✻

Nutrition Facts
8 Servings Amount Per Serving
Calories 453.4
Total Fat 9.1 g
Saturated Fat 2.5 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 3.4 g
Cholesterol 48.6 mg
Sodium 689.5 mg
Potassium 1,037.5 mg
Total Carbohydrate 64.7 g
Dietary Fiber 19.1 g
Sugars 3.2 g
Protein 30.4 g

(¯`✻´¯) On Our Weigh to Health
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