Mexican holiday soup

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 medium Onion -- chopped
2 Cloves garlic -- minced
28 ounces Tomatoes
20 ounces Frozen corn
4 ounces Green chiles -- chopped
1 Boneless skinless chicken breast halves, cut into 1\" chunks
2 cups Chicken broth
2 cups Water
1 teaspoon Dried oregano
Salt -- to taste

Directions

Heat oil in a large saucepan over medium high heat. Add onion and garlic and saute until translucent, about 10 minutes. Drain liquid from tomatoes into the saucepan and chop tomatoes well. Add tomatoes to the pan with remaining ingredients. Reduce heat to medium and simmer until heated through, stirring occasionally. Season with salt, if desired.

Recipe By : Express Lane Cookbook From: Meg Antczak Date: 12-16-95 (23:28) (159) Fido: Cooking

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