Gametime Mexican Chicken Soup

Mexican Soup Recipe
24
2 Reviews
This easy spicy soup is sure to warm up your football fans.
15 min
Prep Time
1:45
Total Time
12 servings

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
 
*Substitute 1 teaspoon crushed coriander.

Directions

  1. 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.
  2. 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.
  3. Ladle soup into individual bowls; top each serving with cheese triangles, if desired. Serve tortilla crisps with soup.

Recipe Tips

- 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
Cholesterol
60mg
Carbohydrates
23g
Protein
19g
Fat
9g
Sodium
790mg
Dietary Fiber
4g

Recipe Comments and Reviews

Rating

Super easy! The whole family enjoyed this soup. Pinned it for others to share!

Rating

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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