Mexican soup
serving: 4
2 ts olive oil
1 lb chicken thighs
1 TBS Southwest Custom Blend from Spice & Tea Exchange
1 cup of corn, frozen or canned
1 cup of salsa
1 carton of chicken stock.
In a large saucepan heat oil over medium- high heat. Add diced chicken, cook for 6-8 minutes. Stir in seasoning and remaining ingredients. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
This recipe is super easy to double or triple or even freeze, and its minimal ingredient's. Garnish with avocado, cilantro, jalapenos, sour cream or cheese. :)

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