Mexican Chicken Soup

Pam Clotiaux Howard (originally from a Southern Living Annual Cookbook)
Yield: 14 cups

I introduced the Clotiaux clan to this soup at Thanksgiving 2003 and it was hit — I couldn’t print out copies of the recipe fast enough! Wonderful flavor and SUPER easy to make. It’s much better the second day, so I highly recommend making it a day ahead. (Nov 2003)

4 skinned and boned chicken breast halves, cut into bite-size pieces

1 large onion, chopped

1 Tbsp vegetable oil

2 (10oz) cans RO*TEL® diced original Tomatoes & Green Chilies

1 (10oz) can RO*TEL Mexican Festival Tomatoes & Green Chilies

1 (19oz) can red kidney beans, rinsed and drained

1 (15.5oz) can black beans, rinsed, drained

1 (15.25oz) can whole kernel corn, drained

2 (14.5oz) cans chicken broth

1 1/2 Tbsp chili powder

1 tsp sugar

1/2 tsp salt

1/3 cup fresh cilantro, chopped (optional) 

Sauté chicken and chopped onion in hot oil in a Dutch oven over medium-high heat until chicken is lightly browned. Stir in diced tomatoes and green chilies and next 8 ingredients.

Bring to a boil over medium-high heat, stirring often. Cover, reduce heat, and simmer 30 minutes. Sprinkle with cilantro, if desired.