Mindy Kobrin

MEXICAN CHICKEN SOUP
Posted in DWEH, Lunch, Trending on June 2017

Posted in DWEH, Lunch, Trending

Prepared in 15 minutes or less plus 6 hours to simmer.

  • 1 whole roasted chicken (deboned)
  • 1 garlic clove, minced
  • 2 Tbs butter
  • 2 (14.5 oz) cans chicken broth
  • 2 (15 oz) cans Mexican stewed tomatoes or Rotel tomatoes
  • 2 (15oz) cans black beans undrained
  • 1 cup salsa (mild or hot)
  • ½ cup cilantro, chopped
  • 1 tsp ground cumin
  • Monterey Jack cheese
  • Tortilla chips

Add minced garlic and margarine in slow cooker and sauté.

Combine all Ingredients except cheese and chips. Cover.

Cook on low for 6-8 hours. Divide small amounts of cheese in bowls and ladle soup over cheese-top with tortilla chips. Serves 4-6.