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One Pot Mexican Chicken: 30-Minute Flavorful Delight

One Pot Mexican Chicken
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This one-pot Mexican Chicken Soup is everything you want in a quick, healthy dinner—warm, hearty, and packed with smoky spices and vibrant flavor.

Ingredients

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  • 2 teaspoons olive oil
  • 2 medium white onions, chopped
  • 6 garlic cloves, minced
  • 4 teaspoons ground cumin
  • 8 cups reduced-sodium chicken broth
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 (20 oz) bag frozen corn kernels
  • 2 cups fat-free salsa (mild or spicy, your choice)
  • 1 lb cooked, shredded chicken (rotisserie works great)
  • 1/2 cup chopped cilantro (optional, for brightness)
  • Optional toppings: sour cream, shredded cheddar, avocado slices, crushed tortilla chips, lime wedges

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
  2. Stir in minced garlic and cumin, cook for 1–2 minutes until fragrant.
  3. Pour in chicken broth, diced tomatoes (with juice), corn, and salsa. Stir to combine.
  4. Add shredded chicken and bring soup to a gentle boil.
  5. Reduce heat and simmer for 10–15 minutes to let flavors meld.
  6. Stir in cilantro just before serving (if using).
  7. Ladle into bowls and add your favorite toppings.

Notes

  • This soup is great for meal prep.
  • Customize with your favorite toppings.
  • Use rotisserie chicken for convenience.

Nutrition

Find it online: https://yummywords.com/one-pot-mexican-chicken/

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