Mexican Chicken Soup

This soup started as a tortilla soup but with a few modifications like ditching the tortillas and the rice and adding ingredients like the quinoa and black beans, we were left with a yummy soup that is filling and a perfect change to your traditional chicken soup! This is also easy, perfect for a weeknight meal.

Mexican Chicken Soup
1-2 Tablespoons of EVOO or canola oil
2-3 cloves of minced garlic
1 medium white onion, chopped
1 small red onion, chopped
2 jalapeños seeded and flesh removed, chopped
1-2 teaspoons ground cumin
1 -2 teaspoons chili powder (optional)
2 Tablespoon oregano
1- 28oz can of diced tomatoes with juice (Del Monte Organic suggested)
32 oz or 3-4 cups chicken stock (Homemade or Organic/Free Range or Low Sodium is suggested)
1 can black beans, drained and rinsed
2 dashes of Worcestershire sauce (Low Sodium)
2-3 shredded free-range/natural chicken breasts
1 cup quinoa, or brown rice, or grain of choice
1/2 cup collard greens, chopped (optional)
1 lime, juice

sour Cream

In a large sauce pan/pot warm oil and sauté garlic, onions and jalapeños. Add cumin, oregano and chili powder if you choose. Then add all other ingredients and simmer for 15-20 minutes. Serve with cilantro, sour cream and/or cheese to your taste.


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2 Responses to Mexican Chicken Soup

  1. sarah says:

    Delicious! And pretty easy and fun to make!

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