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.
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
This 15-minute Mexican soup overnight became a family favorite. Hands down a huge hit! The perfect meal to eat on a cold evening. I served it with cornbread and it was so satisfying. You can easily bump up the heat or take it down a notch by using either mild picante or super hot picante sauce. I went with medium and it was perfect. This is a KEEPER!
Thank you so much, Cindy! I’m thrilled to hear you enjoyed it, and I agree about the “bumping it up”; medium is my choice, as well. Your review brought huge smiles, and I’m very grateful for your taking the time to give us feedback.