Mexican Soup Recipe

Gametime Mexican Chicken Soup

This easy spicy soup is sure to warm up your football fans.

15 min.prep time 1:45total time
12 servings
252 Ratings

Ingredients

Soup

4 cups shredded cooked chicken
3 cups water
2 (14-ounce) cans chicken broth
1 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, rinsed, drained
1 (10-ounce) can mild enchilada sauce
1 (11-ounce) can whole kernel corn with bell peppers, drained
2 tablespoons finely chopped fresh cilantro*
2 teaspoons finely chopped fresh garlic
1 teaspoon ground cumin
Salt, if desired
Pepper, if desired

Tortilla Crisps

6 (8-inch) whole wheat tortillas
3 tablespoons Land O Lakes® Butter, melted
1/2 teaspoon garlic salt
Land O Lakes® Deli American, cut into thin strips, if desired

Topping

Land O Lakes® Deli American, cut in half diagonally, if desired

Directions

Combine all soup ingredients in 6-quart saucepan or stockpot. Cook over medium-high heat 10-12 minutes or until soup comes to a boil. Reduce heat to low; continue cooking, stirring occasionally, 1 hour or until flavors are blended. Season with salt and pepper, if desired.

Heat oven to 400°F. Cut each tortilla into fourths; place on top of each other. Cut each stack into 4 football shapes using kitchen shears. Repeat with remaining tortillas. Combine melted butter and garlic salt in small bowl. Brush both sides of football-shaped tortillas with melted butter mixture. Place onto large ungreased baking sheets. Bake, turning once, 8-10 minutes or until crisp. Top each football-shaped tortilla with cheese strips to resemble football laces, if desired; continue baking 1 minute. Cool completely.

Ladle soup into individual bowls; top each serving with cheese triangles, if desired. Serve tortilla crisps with soup.

*Substitute 1 teaspoon crushed coriander.

Recipe Tip

- Start with a fully cooked rotisserie chicken for super convenience! It is easiest to pull the meat off the bones when the chicken is still warm. Place shredded chicken in container with tight-fitting lid and store refrigerated up to 1 day before making soup.

- Cut remaining pieces of tortillas into thin strips; toss with melted butter. Bake until crisp; serve on soups, salads etc.

- Soup can be prepared in a 6-quart slow cooker. Combine all soup ingredients in slow cooker. Cover; cook on High heat setting 3 hours or Low heat setting 6 hours to blend flavors. Prepare football-shaped tortillas as directed.

- Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving without cheese topping)

Calories: 230

Fat: 9g

Cholesterol: 60mg

Sodium: 790mg

Carbohydrates: 23g

Dietary Fiber: 4g

Protein: 19g

Recipe #14159©2007Land O'Lakes, Inc.

Recipe Comments & Reviews

Super easy! The whole family enjoyed this soup. Pinned it for others to share!
Delish! Love it! I only had an 18 oz can of enchilada sauce so used it all. Will definately make again. Sharing recipe with friends & family

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