Sally's Recipe Of The Week: Tex-Mex Chicken Soup

Sally's Recipe of the Week: Tex-Mex Chicken Soup
Serves 4

Here is what you need:

2 TBS unsalted butter

1 cup chopped onion

1 cup chopped poblano pepper or green bell pepper

1 or 2 garlic cloves, minced

1 can diced tomatoes and green chiles (Rotel)

1 can cream of mushroom soup

3 cups chicken broth or stock

2 skinless boneless chicken breast

1 tsp dried oregano or 1 TBS fresh chopped oregano

1 tsp ground cumin

1 tsp chili powder

Kosher salt

corn tortillas, chopped fresh cilantro, sour cream, shredded cheese for garnish

Here is what you need to do:

Melt butter in a large pot and add in onions and peppers. Saute until tender then add garlic and stir for a minute. Add chicken stock and bring to a boil, add in chicken and poach until cooked through, turning chicken over once during cooking. 

Remove chicken and let cool slightly then shred it. While chicken is cooling add the tomatoes and soup, stir to combine. Add in the oregano, cumin, chili powder and a pinch of salt.  Taste and adjust seasoning as needed. Add the chicken back into the pot and heat through. Serve with your choice of tortillas, cilantro, sour cream and shredded cheese.

Photo: Getty Images