this post is sponsored by Swanson and I was sent free samples to try but the recipe and opinion is 100% my own
There isn’t much I love better than comfort foods. Â Soups and carbs are fall favorites at our house! Â I originally got this recipe from my Mom’s Second cousin after trying it at a family reunion! Â It’s a huge favorite of my husband and I, and we’ve won over half the kids so far (esp Lego boy, he loves to dip the bread in the soup just like me, boy after my own heart!)
I read an article about cilantro a few months ago, apparently people either LOVE it (like me) or HATE it (WHAT?) but there is no in between? I had no idea it evoked so many strong emotions in people! Â We refer to this soup as “salsa soup” because the tomatoes, cilantro and roasted peppers evoke salsa to me. Â BUT salsa soup sounds disgusting…. Â so Mexican chicken soup it is, boring name, but it works!
I have always used regular chicken broth with this soup, but when I saw this Mexican Tortilla infused Chicken Broth by Swanson I just HAD to try it! Â And you know what? it totally added that little bit of extra BAM to the soup! Â I honestly can’t wait to try the Louisiana Cajun infused broth with my Jambalaya and Gumbo!
I love teaching my kids to cook, and having them help me with the weekly meals. Â This one was all Computer Boy, other than sauteing the chicken (I’m not quite ready for that yet) he did it all, it’s THAT easy.
Mexican Chicken Soup
Ingredients
- 112 oz crushed tomatoes four 28 oz cans
- 1/2 bunch cilantro
- 8 oz roasted red peppers (1/2 a bottle)
- 48 oz chicken broth
- 16 oz frozen white peg corn
- 1/4 tsp red pepper flakes
- 3 tsp Crushed garlic
- Mrs. Dash- to taste
- 4 C chicken breast finely chopped
Instructions
- Saute the Chicken in oil, salt and pepper
- Put the cilantro, peppers and one can of the crushed tomatoes into a blender and puree
- Put everything in a large pot and bring to a simmer
- Simmer for 20 mins and serve with cornbread!
Video
Nutrition
I serve this with my sweet cornbread (a double batch of course) with plenty of honey butter. Â I add a bit more cilantro on top (hello, I love cilantro) simply to make it pretty. Â But I’ve also added sour cream, cheese and tortilla strips before. Â It all depends on what I have on hand. Â The kids love gobs of cheese, my husband likes the crunch of the tortilla strips. Â What would YOU like as a topping?
- Pistachio cheesecake with coconut macaroon crust - November 19, 2020
- 21 Amazing Chocolate chip cookie recipes - November 19, 2020
- Creamy Jalapeno dip and dressing - October 9, 2020
