Mexican Chicken Soup

Want a quick and easy dinner? Then try this no fuss soup. If you'd rather, you could bake your own chicken to put in this yummy soup, but the rotisserie chicken makes it super simple. I used corn in my version, but beans would be good, too....or a combination. A can of diced tomatoes would be great as well. Any way you fix it, it would be terrific!

Mexican Chicken Soup



2 32-ounce containers chicken broth
1 onion ~ diced
2 cloves garlic ~ minced
1 rotisserie chicken ~ shredded
1 7-ounce can diced green chilies (I used 2)
2 cups frozen corn (or your preference of beans)
1 teaspoon cumin
salt and pepper to taste

In a large pot, saute the onion, green chilies and garlic until soft.

Add the chicken broth.

Stir in the corn, shredded chicken and seasonings.

Bring to a boil.

Cover and reduce heat to simmer for about an hour.

Here we go!

Saute the onion, garlic and green chilies for a bit.

Then add the chicken stock.

Then everything else! Cover and 

let it simmer for a while.

Then serve it up! See? How easy was that??