This soup is something I came up with on one of those I-need-to-go-to-the-grocery-store-but-don't-feel-like-it-so-let-me-see-what-I-can-concoct days. I just threw this and that together, and it turned out to be good. In fact, my hubby raved about it for days, and even requested that I just make a big pot of it every week so he can take it to work for lunch every day. Not bad for a recipe borne of desperation.
When I made it again, hubby helped me perfect it, adding a few things that took it from good to fantastic.
Don't let the long list of ingredients fool you; it is actually really quick to throw together, especially if you keep cooked, shredded chicken on hand like I (try to) do. It's one of those recipes where you throw everything in the pot and let it simmer. The great thing, too, is that it's very forgiving. The first time I made it, I didn't even use several of the seemingly key ingredients like red onion, jalapeno, or chipotle peppers, because I didn't have them on hand. I mean, it's better with those things, but if you don't have something on hand or you don't like a certain ingredient, make this soup anyway and I bet you'll still love it! It's perfect for a crisp fall day or snowy winter evening.
Mexican Chicken Soup
Cooked, shredded chicken (about 2 breasts or 6 tenderloins)
32 oz vegetable or chicken broth
1 can black beans
1 can corn
1 can Rotel
1/2 red onion, chopped
1 jalapeno pepper, seeded and chopped
1 small can chipotle peppers, chopped
1 packet taco seasoning
2 avocados, peeled and cubed
Combine all ingredients in a large pot and simmer for about 30 minutes or until heated through, stirring occasionally. Serve with shredded cheddar, sour cream, and fresh cilantro.