2-3 cloves garlic minced
1 small can hatch green chilies diced
1 T olive oil
2 cans of fine dice tomatoes
2 cans Rotel tomatoes & chilies
1 can mexi corn
2 Large cans white meat chicken in water
4 cans low sodium fat free chicken stock (I use Swansons)
(Make sure you don't drain anything...all the can juices go into the pot as well)
1 pkg Mexican mix shredded cheese
1 bag of Tortilla chips
Optional Toppings...these just make it a little more special and great for company!
1 lime (just squeeze the juice over the soup for a nice fresh taste, it will also cut the heat for you wimps, but honestly there is not much heat to this soup)
1 avocado (A nice slice of this floating on the side of the bowl is wonderful)
|Put your olive oil, onions, and chilies in a large stock pot. Cook till the onions are almost clear, then add your garlic. Just stir it around and let the garlic do it's thing for a few minutes. Be careful not to caramelize or burn anything.|
|I often mince the garlic...I'm lazy.|
|Canned chicken is damned ugly. Anyway, add it next and heat through.|
|Add your fine dice tomatoes and tomatoes with chilies...I really like the Rotel brand|
|Add your Mexi Corn|
|Lastly add the chicken broth and heat through. You are ready to serve!|
One tip before you head to the market is to try and make sure you buy low sodium broth and canned chicken. It's frightening how much salt is in that stuff, so I try to cut it back where I can.
I can't stress enough how great the soup is, I feed it to everyone, and they all LOVE it and ask for the recipe! Give it a try...it's sooo good. Now I'm hungry, is 10:30 to early to eat leftover soup. Oh yeah...it gets better on the second day!