Mexican Chicken Vegetable Soup

KeyWee's Note:

This is a recipe I made up after trying a similar soup at a Mexican restaurant. A friend of mine that owns a small bar & restaurant liked this recipe so much, he now serves it at his place! This soup is quick & easy to make with ingredients off of your pantry shelves - enjoy!

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 8 cups chicken broth
• 1 large onion, chopped
• 1 green pepper, seeded and chopped
• 1 red pepper, seeded and chopped
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can chili beans, undrained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black olives, drained,pitted and chopped
• 2 cups cooked rice (any kind you like)
• 2 cups cooked chicken, chopped
• 1 teaspoon red pepper flakes
• 1 tablespoon hot sauce (your choice)

Directions:

1. Put the chicken broth, onion, green and red peppers, into a large soup pot.
2. Bring to a boil, reduce heat, cover and simmer 15 minutes.
3. Add all remaining ingredients and heat through.

Reviews

[jane49423]

Didn't use the olives, but otherwise pretty much followed the recipe. Used two chicken breasts - might use one more next time. Also, just added about 3/4 cup uncooked rice and let it boil for a while. Added a few sprinkles of cumin. Spicy, but we like it that way!

[Robbin in Texas]

Well, my husband gave me a kiss for this one!!! It is good. Being from Texas though, had to add a liitle bit to it.Added some cilantro, dash of cumin and I have discovered smoked paprika which is so good!!! But it's a recipe that would fine on it's own.

[Gerry]

Obviously your friend who is serving this recipe of yours in his restaurant knows a good soup when he tastes it! Great soup and one I'll be repeating. Although I love olives I only added about a quarter of a cup. Loved the red pepper flakes and passed the hot sauce at the table. This family of soup lovers thank you Key Wee for sharing your recipe. I have added it to my soup collection.