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Mexican Chicken-in-a-Pot Soup

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Mexican Chicken-in-a-Pot Soup

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total prep 191 calories/serving
Use a rotisseries - cooked chicken for a great head start. Turn it into something wonderful with sautéed onions, green peppers, garlic, cumin, oregano, tomatoes and lime juice. Swanson® Chicken Broth pulls it all together.



  • Remove the skin and bones from the chicken. Shred about half of the chicken meat using 2 forks or pull apart with your fingers to yield about 2 cups.
  • Heat the oil in a 4-quart saucepan over medium heat. Add the onions, pepper, garlic, cumin and oregano. Cook for 5 minutes or until the vegetables are tender-crisp.
  • Stir in the broth and tomatoes. Heat to a boil. Reduce the heat to low. Cook for 10 minutes. Add the chicken and cook for 10 minutes or until the vegetables are tender.
  • Stir in the lime juice. Spoon rice into each of 6 serving bowls. Ladle the soup over each serving of rice.