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Title: Super Fast Mexican Soup
Categories: Poultry, Herbs, Vegetables, Poultry
Yield: 4 servings
2 ts Olive oil
1 lb Boned, skinned chicken; in
- 3/4" pieces
1 tb Taco seasoning
1 c Frozen corn
1 c Salsa
32 oz Chicken broth
In a large saucepan, heat oil over medium-high heat. Add
chicken; cook and stir 6-8 minutes or until no longer
pink. Stir in taco seasoning.
Add remaining ingredients; bring to a boil. Reduce heat;
simmer, uncovered, 5 minutes to allow flavors to blend.
Skim fat before serving.
Gloria Huse, Simpsonville, South Carolina
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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