A New Year, a New Batch of Soups!

I can never get enough of Mexican chicken soups. The supply never ends because there are soooo many recipes and versions out there to try!

Here are two that I tried this year. Yum!

Six Can Chicken Tortilla Soup

Ingredients:

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken, rinsed and drained
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions:

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chiles. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.


Source: Allrecipes.com submitted by Terryn. You can find the recipe here.

Notes: I didn't have diced tomatoes with green chile peppers...so mine turned out to be Seven Can Chicken Tortilla Soup because I used one 14.5 ounce can of diced tomatoes and one 4 ounce can of diced green chiles. I also added 1 teaspoon of ground cumin.

This was surprisingly good. It was beyond easy and it tasted so fresh. You could use cooked and shredded chicken if you didn't have canned chunk chicken on hand. I literally tried this recipe because I had one can of chicken hanging around my pantry that I didn't know what to do with. It tasted great.

I also didn't simmer this on a pot. I simply mixed it together and put it in a tupperware and popped it in the fridge. Then, we just microwaved individual portions for lunch throughout the week. Yum!

Enchilada Soup

Ingredients:

2 cups chicken broth
1 can (19 oz) mild or hot red enchilada sauce
1 can (4.5 oz) chopped mild green chiles
3-4 boneless, skinless chicken breasts
1 can (15 oz) black beans, drained
1 bag (12 oz) frozen corn, thawed and drained
Shredded Mexican cheese blend, if desired
Chopped fresh cilantro, if desired
Crushed tortilla chips, if desired

Directions:

Spray 4 to 5 quart slow cooker with cooking spray (or use slow cooker liner). In cooker, mix broth, enchilada sauce, and chiles. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

Cover; cook on low heat setting 7-8 hours.

Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in slow cooker. Increase heat setting to High. Cover; cook 5-10 minutes longer. Meanwhile, shred chicken by pulling apart with two forks; return to slow cooker. Cook until thoroughly heated.

Top each serving with cheese, cilantro, and tortilla chips.

Nutrition information: Makes 6 servings. Each serving is 230 calories, 3 g fat, 40 mg cholesterol, 940 mg sodium, 30 g carbohydrates, 7 g fiber, 4 g sugar, 21 g protein.

Source: I found this one in my Pillsbury newsletter. You can find the original recipe here.