Mom’s Chicken Mex Soup

These past few weeks have been cold! With the exception of a few bright days, having outdoor temperatures below 40 degrees, nice and hearty meals are comforting. The go-to meal on a cold day is chili, however without the essentials, I was left scratching my head and short on time.

Rather than panic, I innovated, creating a dish that became an instant hit. Let’s call this Mom’s Chicken Mex Soup. Dinner was done in less than 30 minutes. I’m sharing my super easy quick and hearty meal for your next chilly night.

Tex Mex Soup - ingredientsStart with chopping and sauteing a small onion in olive oil (I used a heavy bottom pot) on medium heat for a couple minutes, then stir in the diced chicken followed by the vegetables (be sure to drain the liquids from the cans before adding).

Pour in the chicken broth and up to a cup of water, season to taste (salt, pepper, garlic powder, etc), then simmer 15 minutes. Serve with oven toasted tortillas.

 

 

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