Spicy Mexican Chicken Soup
This soup is the cross between a soup and a chili, it is hearty and thick, and if you let it simmer a bit longer it could even be a dip. It has chunks of shredded chicken, tomatoes, corns, beans, and a bit of spicy heat. I topped the soup with chopped cilantro and shredded cheddar cheese.
Servings 2
Ingredients
- 1 large Boneless Skinless Chicken Breast
- 2 cups Chicken Broth
- 1 cup Salsa any tomato based salsa will do
- 1 cup Cowboy Caviar available at Trader Joes
- 2 tablespoons chopped Cilantro
- 2 tablespoons Shredded Cheddar
Instructions
- Pour the chicken broth into a sauce pan. Bring it to a boil. Chop the chicken breast into 3 or 4 evenly sized pieces. Once the broth comes to a boil, add the chicken. Let the chicken cook in the boiling broth for 5-6 minutes, until no longer pink in the center. Then remove it from the broth and let cool.
- Keep half of the broth in the pot (you can save the other half for something else). Add the salsa, bring to a simmer, and let reduce for 6-8 minutes, until thickened.
- While the salsa and broth are simmering, use two forks to shred the chicken.
- Add the cowboy caviar and shredded chicken to the pot. Stir, and let simmer for 3 minutes.
- Serve the soup with freshly chopped cilantro and shredded cheddar cheese.
