My Mom has been making this soup for our family forrrrreeevvvveeerrr (insert Sandlot voice). It is the first thing I crave when I am not feeling well. Over the years, I have adapted it into my own version. This soup is not only super easy, but it is a great base to customize as your own.
6 Cups Chicken or Beef Broth (I prefer Beef and usually go Low Sodium)
1 Small Onion
2 Garlic Cloves (I usually cheat and use the Minced Garlic from Trader Joes)
3 Chicken Breasts or meat from a Rotisserie Chicken if you are in a hurry
1 can of corn
1 can of Sliced Olives
¼ tsp Cumin
¼ tsp Salt
½ tsp Pepper
½ bunch of Cilantro (My hubby and I are obsessed with Cilantro!! Original recipe says ¼ Cup)
I usually cook the Chicken in my crockpot on Low for about 5-6 hours. When I do not think to do this in the morning, I grab a Rotisserie Chicken on my way home and just shred that up. If you do this skip adding salt to the soup.
Mix Broth, Onion and Garlic in a large stock pot over Medium High heat. Bring to a boil.
Add all ingredients except Cilantro and cook uncovered for 15 minutes.
Add Cilantro and cook for 5 more minutes.
Top with Chips and Cheese and Enjoy!!
Other add ins:
Zucchini** I add this with the Cilantro so it doesn’t get mushy
Chopped Green Chilies
Other add ons:
Don’t be shy to comment your ideas. Sharing is caring 🙂