Here’s the recipe for the soup that I made last night and one night last week or the week before. This was definitely a favorite!
Mexican Chicken Vegetable Soup
1 pound boneless skinless chicken breasts cut into pieces
6 cups water or chicken broth or a combination of both
1 teaspoon dried oregano leaves
1 pound zucchini or other summer squash, diced
1 medium onion, diced
1 red or green pepper, diced
2 cups tomatoes, diced
2 cups salsa
1 cup sliced carrots
1 cup corn
1 tbsp. ground cumin
1 1/2 tsp. chili powder
salt and pepper to taste
In a soup pot, cook chicken pieces in boiling water or broth and oregano leaves. Add remaining ingredients and cook for another 30 minutes or until veggies are crisp tender.
Serve over tortilla chips with cheese, sour cream, cilantro and avocado to garnish.
Variation: You can also add 1 cup long grain brown rice when you add all of the vegetables and cook until rice is cooked.