Mexi-Chicken Soup Under 30
Time Required: 10 (30 min. total)

You made extra cooked chicken from the Garden Herb-Roasted Chicken, and its been a really busy, tiring day. Solution? Mexi-Chicken Soup Under 30!  Try to keep a few cans of the beans, salsa and either purchased or saved broth on hand for these kinds of days. I have fresh vegetable ideas at the bottom that you can easily add to this meal.  Just choose your favorite and add it to your menu. (See bottom for making extra chicken directions.)*


2 cup(s) cooked chicken -- chopped into small 1-1/2" chunks
2 cup(s) kidney beans
16 oz(s) salsa -- mild, organic
7 cup(s) broth
1 cup(s) corn -- optional
1/2 tsp salt
2 cup(s) tortilla chips


1.  Use leftover chicken or cook one yourself the night before in the crock pot.  Cut meat into chunks. (Other leftover meat can replace the chicken!)

2.  Add all ingredients to the pot and simmer for 20 min.

3.  To serve, crumble a few tortilla chips on top.  You could also add some sour cream, cheddar cheese, dash or two of hot sauce, chopped green onions or cilantro.

4.  Serve with a fresh green salad, or GREAT Raw Broccoli if you have it marinating already, or Broccoli Slaw if you don’t.  To keep it even simpler just cut a plate of fresh veggies and use a favorite dressing for dip.  Or what about some Sweet Potato Fries?

*When making the Garden Herb-Roasted Chicken this week, just increase the yield for that entree on the menu page and you will have planned leftovers to use in the soup!


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