# Mexican Chicken Soup

## Ingredients

### For the chicken:

- `1` 16 oz jar mild salsa
- `1` 4 oz can mild diced green chiles
- `2` lb boneless skinless chicken breast, cut into strips against the grain

### For the soup:

- `1` TBSP butter
- `1` medium onion chopped (about 2 cups)
- `1` 14 oz can black beans, rinsed and drained
- `100` g frozen corn
- `1` teaspoon ground cumin
- `1` teaspoon ground coriander
- `1/2` tsp salt
- `1/2` tsp garlic powder
- freshly ground black pepper
- `6` cups chicken broth
- cooked chicken from previous step

## Directions

### For the chicken:

- in a large pot, combine the salsa, chiles, and cut chicken breast
- bring to a boil
- reduce to a simmer and cook between 1 and 2 hours
- remove from heat and shred the chicken (i use a potato masher)

### For the soup:

- in another large pot, melt the butter
- saute onion in butter on low heat for about 15 minutes
- add the rest of the ingredients, including the cooked and shredded chicken from the previous step
- bring to a boil, then reduce heat to a simmer
- simmer for 20 minutes
- remove from heat and let sit for 10 minutes
- serve with tortilla chips and cheese

Servings: 4

Category: Soups

Link: https://www.culinaryhill.com/mexican-chicken-soup/

Tags: Meat