Mexican Chicken Soup

This Mexican chicken soup is chicken soup with a kick! A great use for left-over cooked chicken or start with rotisserie chicken for a quick, hearty, flavourful and soul-soothing soup!

It’s chicken soup, with a kick! With Mexican spices, beans, tomatoes, jalapeño and as much hot sauce as you want (or don’t).

This soup keeps well in the fridge, as there is no pasta or rice in this soup to soak up all the broth. Perfect for lunch later.

This soup is a great use for left-over cooked chicken, or start with chicken from a rotisserie chicken.

• 1 Tablespoon extra virgin olive oil, or other cooking oil
• 1/2 cup onion, diced
• 1 small jalapeño pepper, cored, seeded and finely diced
• 1 teaspoon cumin
• 2 teaspoons dried coriander
• 1 teaspoon chilli powder, **the kind of chili powder you'd put in a pot of chili, NOT red pepper powder
• 3 cloves garlic, finely chopped
• 4 cups chicken broth, plus more broth or water to thin, if needed
• 18 oz (540 ml) can red kidney beans, drained and rinsed
• 9 oz (284 ml) can Original Ro-Tel Tomatoes with Green Chilies
• 28 oz (596 ml) can diced tomatoes, Fire roasted recommended
• 1/2 cup frozen corn, optional
• 2 cups cooked chicken
• Salt and freshly ground pepper
• Juice of 1/2 lime
• hot sauce, to taste