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Lip Smacking Hot And Spicy Mexican Chicken Soup

Updated on May 18, 2012
Ingredients for soup
Ingredients for soup | Source
Cooking the chicken & onions
Cooking the chicken & onions | Source
Ready to puree the the veggies
Ready to puree the the veggies
The soup is ready.
The soup is ready. | Source

If You Are Looking To Jazz Up Chicken Soup,This Will Hit The Spot

One of my residents in the retirement home that I work in as a cook, requested that I make this soup for them. I have to tell you it is really spicy. You may want to use less of the Chipotle chili in adobo sauce and the chopped green chilis. But if you like heat, then go for it. I have to tell you this soup has lots of flavor, and the tastebuds won't soon forget. This spicy soup would be great if you have a head cold.

Spicy Mexican Chicken Soup


**1 package chicken tenders ( about 1 1/2 pounds)

**1 large onion , rough chopped

** 4 garlic cloves, peeled and chopped

** 1 ( 14.5 ounce) can whole tomatoes in juice, drained with juice reserved, ( you can use a larger cand if desired )

** 1 can ( 4.5 ounce) chopped green chlies

** 1 can ( 7 ounces Chipoltle chli in Adobo sauce

** 1 can ( 49.5 ounces) chicken broth), divided

** 1 tablespoon olive oil, you can use vegetable oil

** 2 cups frozen corn ( or canned)

** 2 ( 14 ounce ) cans red kidney beans, drained and rinsed

** salt to taste

** 2 tablespoons lime juice ( optional )

**Monterey Jack cheese for garnish is desired ( or whatever cheese you like)


In a large skillet, heat olive oil, add half of the chopped onions, saute until they start to get a bit soft, next add the chopped garlic, saute for about a minute, add the chicken tenders, cook till it is no longer pink, remove from pan.

Next puree tomatoes, remaining onions, garlic, chili peppers, chipotle in blender until smooth.

Cut the chicken into bite size pieces. In a large soup pot add a little oil and heat it up, then add the tomato mixture, cook and stir until darkened in color, about 8 to 10 minutes. Add the chicken broth to the tomato mixture, and reserved tomato juice, kidney beans and corn, simmer to blend flavors, about 5 to 10 minutes. Then add the chicken to the soup, stir in the lime juice and season with salt & pepper. When the chicken is heated through, serve is bowls and garnish with the cheese if desired. Whip up some corn muffins or just have some tortillia chips or crackers on the side, And enjoy!

Makes about 6 to 8 servings


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