Spicy Southwest Chicken Soup
3 cups chopped cooked chicken (more or less)
1 large carton chicken broth
1 large can dark red kidney beans
15-oz can petite diced tomatoes
7-oz can Salsa Verde
1 tbsp cilantro
2 tsp chipotle chili powder
1 tsp garlic powder
2 splashed hot sauce
1 pkg fajita seasoning
1 tbsp lime juice
12-oz bag frozen Birdseye Southwestern Corn
Combine the first 11 ingredients in a large pot. Bring to a boil, reduce heat and simmer about 20 minutes. Add the corn and cook until thoroughly hot. Serve with a sprinkle of shredded cheddar, sour cream and spicy tortilla chips.
Yum! Great meal on a rainy night!
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