MEXICAN CHICKEN VEGETABLE SOUP
2 lbs. Boneless Chicken breasts and thighs, sprinkled liberally with TexJoy Steak Seasoning and Garlic Powder. Bake in 400 degree oven for approximately 30 minutes or until chicken is 165 degrees.
2-3 tbsp. Olive Oil
1 cup chopped green onions
1/2 cup chopped onion
1/2 Large Poblano Pepper, chopped
1/2 Medium Green or Red Bell Pepper
8 Garlic Cloves, chopped
4 Celery Stalks, chopped
10 Baby Carrots, chopped into bite size pieces
1 can Rotel Tomatoes, (I used the one with lime juice and cilantro)
3 quarts Homemade Chicken Stock or Campbell's Chicken Broth (this is an approximate amount. You may want to add more broth or water depending on how much liquid you like in your soup)
1 small bag frozen Baby Lima Beans
1 small bag frozen Sweet Corn
1 large Yellow Squash, sliced into bite size pieces
6-8 Baby Bella Mushrooms, sliced (can use mushroom of your choice)
1/3 cup Cilantro, minced
2 Dried Red Chiles (optional)
Salt and Pepper
Toppings: Chopped avocado, shredded cheese, green onions, fresh chopped cilantro
In a large soup pot, add olive oil and first 7 ingredients. Saute on low to medium heat until onion is transluscent.
Add the Rotel tomatoes and chicken stock.
Chop the chicken and add to the soup, along with the rest of the ingredients. Cook for another 30 minutes or longer. Serve with toppings.