I forgot how yummy this was!

I made an Oven Roaster last night and was thinking of how to use the leftover chicken. This recipe came from a friend of Manny's!

Sweet Bride's Easy Spicy Mexican Chicken Soup

• 2-3 Cups cooked and cubed chicken (I roast chicken breasts, cool then cube)
• 4 cups chicken broth (you can make your own or use Imagine or Kitchen Basics chicken broth as they are both really good).
• 2 cans of Cream of Chicken Soup (like Campbell’s Healthy Choice with the lower sodium)
• 1/2 cup white wine
• 2 cans Rotel Mexican style tomatoes (these are spicy but really good cooked tomatoes). If you are worried about the heat, then use 1 can of the Rotel tomatoes and 1 can of fire-roasted tomatoes.
• 1- 4 oz. Can of diced green chilies
• 1 can of white corn, or you can cut the corn off of 2 ears, depending on the season.
• 1-1/2 tsp. ground cumin
• 1 onion, cut into bite size pieces
• 1 carrot, cut into bite size pieces
• 1-2 Tablespoons of olive oil
• Chopped Cilantro
• Kosher salt to taste
• Pepper to taste
• 1-2 avocados

Roast the chicken breasts in a 350° oven until almost done. Let the chicken cool. Strip off the skin and discard. Cube the chicken and set aside. You could also use a pre-cooked chicken but I like using the breast meat.

In a stockpot or Dutch oven, sauté the onions, carrot and cumin until the onions are almost clear. Add the chicken stock, wine, cream of chicken soup, corn, tomatoes and diced chilies. Simmer until the carrots are done. Add the chicken and some chopped cilantro. Bring back to a simmer and taste. Adjust seasonings and simmer from 30 minutes up to 2 hours.

To serve 4-6 people: Ladle the soup in a bowl and top with chopped avocado and chopped cilantro.

I make corn bread to go with this soup. If you want a heartier meal add a good salad.