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Mexican Chicken Soup

Published : 11/03/2009 17:28:34
Categories : Chicken , Soup

Mexican Chicken Soup

Check out the recipe below using Olde Westport's Tumbleweed Taco Spice Blend. For the month of November, we are offering a special  "Five Spice Southwestern Sampler Pack" as well as a free cookbook. Sign up to be an e-mail newsletter recipient by clicking here to receive this offer. Mexican Chicken Soup is the perfect complement to a brisk fall day. Fire up the stove, invite the friends and let Olde Westport Spice show you how to get the Mexican Chicken Soup cooking tonight. It’s so easy! 2 teaspoons vegetable oil 1 1/2 pounds boneless skinless chicken thighs, cut into large bite-size pieces 1 large onion, chopped (2 cups) 2 jalapeno peppers, seeded and finely chopped 4 cloves garlic, finely minced 3 14 1/2 ounce cans fat-free chicken broth 3 tablespoons Olde Westport Tumbleweed Taco Spice Blend 1 tablespoon red wine vinegar 1/4 teaspoon ground cinnamon 1/2 teaspoon dried oregano 11 ounce can Mexicorn, drained 14 1/2 ounce can peeled and diced tomatoes 1 zucchini squash, halved lengthwise and sliced (2 cups) Heat oil in a 4 quart dutch oven or heavy saucepan over medium-high heat. Add chicken thighs and cook until lightly browned on all sides. Add onion, jalapeno peppers and garlic, cook until tender. Stir in chicken broth, Olde Westport Tumbleweed Taco Spice Blend, vinegar, cinnamon, oregano, corn and tomatoes, stir. Bring mixture to a gentle boil, stirring occasionally. Lower heat, cover, simmer for 15 minutes. Add squash, simmer for an additional 5 minutes. Enjoy!

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