I just always get those two mixed up… ya know? Haha. Jk.
I was feeling Mexican tonight so this soup was on my mind ALL. DAY. LONG. Like seriously.
But also… I know this post is way late, but life is still like WOAH. I’m feeling busy. And I’ve been busy figuring out this Tracy Anderson challenge that starts tomorrow. I am so so pumped. I’ll be posting on insta and snap so make sure you’re following along 😉
I was feeling Mexican tonight so this soup was on my mind ALL. DAY. LONG. Like seriously.
But also… I know this post is way late, but life is still like WOAH. I’m feeling busy. And I’ve been busy figuring out this Tracy Anderson challenge that starts tomorrow. I am so so pumped. I’ll be posting on insta and snap so make sure you’re following along 😉
And back to the soup.
My mother-in-law gave me this recipe and you’re going to love it so hard.
My mother-in-law gave me this recipe and you’re going to love it so hard.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon pepper
- 2 celery ribs, diced
- 2 large carrots, diced
- 20 grape tomatoes, halved
- 1-28 oz can crushed tomatoes
- 4 cups chicken broth
- 1 rotisserie chicken
- 1/2 cup corn
- Any desired toppings (we like fat free sour cream and low fat cheese)
Directions:
- Heat oil in soup pot. Add onions and garlic and cook for a couple of minutes
- Add spices and cook for a couple minutes until onions are translucent
- Add celery, carrots, fresh tomatoes and cook for about 5 minutes
- Add canned tomatoes and chicken broth
- Bring to a gently boil over medium high heat
- Once the soup is boiling, reduce heat and simmer for 15 minutes (covered)
- Shred chicken and add both chicken and corn to the soup
- Let simmer for about 10 minutes
- Serve with desired toppings
Don’t forget to tag me in your pics if you make this thang.