Mexican Chicken Soup

When I told my husband this week's menu, he nodded as I listed the meals I was planning. But when I got to this one, he stopped me.

"Oh," he said, "that sounds so good."

My husband is a sucker for Mexican food, so I try to throw a Mexican (or Mexican-ish, as I'm not really well versed in Mexican cooking!) meal in there every couple of weeks or so. Guacamole makes a regular appearance. Tacos are popular. We're thinking of venturing a go at tamales sometime this summer.

This is easy and quick - enough so that I was able to whip it up after a long Sunday. It even uses leftover chicken!

It's also really tasty. Just ask the man himself!

So, without further ado...

Mexican Chicken Soup

Ingredients:
2 pounds shredded, cooked chicken (we used thighs)
32 oz. chicken broth (Costco's store brand, Kirkland signature, has just started making a yummy gf one)
4 oz. can green chiles
15 oz. can corn
1 small onion, chopped
1 T. butter
1/2 t. cumin
1/2 c. cherry tomatoes, chopped
1 red pepper, chopped
1 1/2 c. milk or cream (we used skim milk)
dash of hot pepper sauce
salt and pepper to taste
shredded cheese and tortilla chips for garnish

Directions:
1. Brown onion in butter until translucent
2. Add cooked chicken, chiles, chicken broth, corn, cumin, and tomatoes. Cook on medium heat until warmed through.
3. Add cherry tomatoes and milk. Stir until soup returns to a near-boil.
4. Salt and pepper to taste. Sprinkle with shredded cheese (we used a Mexican blend) and a side of tortilla chips.
5. Serve to happy family members. :)