Mexican Chicken Soup by Cooking On The Ranch

olive oil, onion, garlic, chicken breasts, chunky salsa, tomatoes, chicken broth, garlic powder, ground cumin, onion powder, chili powder, new mexico red chile powder, parsley, black beans, corn, cider vinegar, salt and pepper

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

Category:

– 2 tablespoons olive oil
– 1 large onion (diced)
– 3 cloves garlic (minced, pressed or grated)
– 4 boneless skinless chicken breasts
– 16 ounces medium heat chunky salsa
– 2 14.5 ounce cans peeled and diced tomatoes
– 2 14.5 ounce cans chicken broth
– 1 teaspoon garlic powder
– 1 teaspoon ground cumin
– 1 tablespoon onion powder
– 1 tablespoon chili powder
– 2 teaspoons New Mexico Red Chile Powder (or ancho chile powder)
– 1/2 cup fresh parsley (or 2 teaspoon dried)
– 2 16 ounce cans black beans, drained
– 1 15 ounce bag frozen corn
– 1 tablespoon cider vinegar
– salt and pepper to taste

Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min

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