Summer is still upon us and while soup may not be the first thing you think of when it comes to a summer dinner option, this recipe might just change your mind. It’s simple, tasty…and healthy. No oven is needed here–you can poach or even grill your chicken–so your kitchen can stay nice and cool. The recipe came to us from our friends at Murray’s Chicken. We expect them to have great chicken recipes, they’ve got great chickens—no antibiotics, no hormones!
Mexicali Chicken Soup
4 tsp. olive oil
1c. chopped scallions or onions
1/2c. celery, chopped
1/2c. green bell pepper, chopped
3c. canned chicken both, preferably organic
1c. stewed tomatoes, chopped
1c. cream-style corn
4 Tbsp. salsa
2 Tbsp. cilantro
salt and pepper, to taste
6 oz. cooked Murray’s Chicken chicken breast, cubed
4 taco shells, broken into small pieces
3 oz. shredded Cheddar cheese (opt.)
In a saucepan, heat olive oil over medium heat. Add scallions or onions, celery, green pepper and cook, stirring frequently, until onion is translucent, about 2 minutes. Add broth, tomatoes, corn, salsa, and cilantro. Bring to a boil and then quickly reduce heat to a simmer. Continue to cook until flavors blend, about 10 minutes. Add chicken and continue to simmer until heated through. Season with salt and pepper to taste. Top with taco shell pieces and Cheddar cheese, if using.