Happy fall y’all! Despite the continued 90 degree weather, my pumpkin décor is out and my favorite fall soup is on the stove!
[pinterest count=”horizontal”]
Here is how I make it:
Homemade Mexican chicken soup – yummmmm!
Ingredients:
- About 6 cups of water (depending on how thick you like your soup)
- 1 can tomato soup
- 1 can of cream of chicken soup
- about 2 cups of diced or shredded cooked chicken (I often used rotisserie or chicken left over from another recipe)
- 1 can of your favorite beans- drained ( I usually use black beans)
- 1 can of fire roasted tomatoes (or I use Rotel if I’m feeling spicy!)
- About a cup and a half of your favorite frozen mixed veggies ( I like the blend with carrots, corn, peas, and green beans the best)
- 1 tbsp of minced garlic ( I use the pre-minced kind in a jar for ease)
- About 5 heavy dashes of Worcestershire sauce
- 1 bag/pouch of Knorr brand “Fiesta sides” Taco Rice (I have also used Spanish rice or Mexican rice flavor of this same brand)
- Salt and pepper to taste
Directions:
In a large soup pot place the water and the 2 cans of soup in the pot. Heat on med-high and whisk together until smooth. Add the chicken, beans, tomatoes, veggies, garlic, and Worcestershire sauce. Stir and bring to a simmer. Add entire Taco rice packet to the pot and sir. Let simmer until rice is tender (usually 15 minutes or so) and then salt and pepper to taste. (I have also added a dash or cumin and or onion powder if I happen to have it on hand.) Then I serve it up with cheese on top and tortilla chips to garnish!
What are your favorite quick and easy soup recipes? I am always looking for a new one to try. 
