mexican chicken soup

Jennifer Scott 0

"full of flavor and veggies!"
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. 1. cover chicken with water in a large pot (several inches above chicken) and 2 tbsp taco seasoning. bring to a boil, reduce heat and simmer until tender. remove from pot, chop chicken, cover in taco seasoning, reserve water (strain).
  2. 2. melt butter with olive oil in same pot, add all veggies (minus cilantro) and saute approx 15 min, stirring occasionally until the smell develops.
  3. 3. add the chicken, water, broth, better than bouillon, cilantro, bring to a boil and reduce heat. add more taco seasoning, better than bouillon, jalapeno and cilantro to taste.
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