15-Minute Mexican Chicken Soup with Avocado
Try this 15-Minute Mexican Chicken Soup with Avocado recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 tablespoons butter
- 1 tablespoon sugar
- juice of one lime
- 1 teaspoon table salt
- 2 cups shredded mexican cheese
- 4 cups (32 oz) chicken stock or broth (i prefer stock)
- 1 jar (16 oz) picante type salsa
- 1 can (14 oz) red enchilada sauce
- 1 teaspoon coarse ground pepper
- 3 cups cubed cooked leftover rotisserie chicken
- 2 cans (15 oz each) black beans drained
- 2 cups frozen corn kernals
- 1 can (14.5 oz) fire-roasted tomatoes
- 2 avocados, cubed
- optional garnishes: green onion sour cream and cilantro
- Carbohydrate 7.67675437500091 g
- Cholesterol 7.62578125327025 mg
- Fat 3.15447781373372 g
- Fiber 0.805562467902899 g
- Protein 1.10879218751293 g
- Saturated Fat 1.86543125078133 g
- Serving Size 1 1 Serving (45g)
- Sodium 748.388000893392 mg
- Sugar 6.87119190709801 g
- Trans Fat 0.226584062586365 g
- Calories 57 calories
In a large, heavy-bottomed pot, add chicken stock, salsa and enchilada sauce and bring to a boil over med-low heat. Stir in butter, sugar, salt and pepper. Add chicken, black beans, frozen corn, tomatoes and lime and warm through (it's pretty much done immediately) Ladle soup into individual bowls, sprinkle with cheese and add copious amounts of California avocado.
