This quick, spicy soup is one of my favorites. Why? It’s easy, delicious and feeds a crowd. Plus, it’s ready as soon as it’s warm.

 

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5 from 1 vote

15-Minute Mexican Chicken Soup with Avocado

COOKING TIME: 15 Minutes SERVINGS: 10-12

Ingredients

  • 4 cups 32 oz Chicken Stock or Broth
  • 1 jar 16 oz Picante Sauce
  • 1 can 14 oz Red Enchilada Sauce
  • 2 Tablespoons Butter
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • 1 teaspoon Coarse Ground Pepper
  • 3 cups cooked Rotisserie Chicken cubed
  • 2 cans 15 oz each Black Beans drained
  • 2 cups Frozen Whole Kernel Corn
  • 1 can 14.5 oz Fire-Roasted Tomatoes
  • 2 cups Shredded Mexican Cheese
  • 2 Avocados cubed
  • Juice of one lime

Instructions

  • In a large, heavy-bottomed pot, add chicken stock, picante sauce, enchilada sauce and bring to a boil over med-low heat
  • Stir in butter, sugar, salt and pepper
  • Add chicken, black beans, frozen corn, tomatoes, lime. Warm thoroughly
  • Ladle soup into individual bowls. Garnish with cheese and avocado