Foodie Friday: Mexican Chicken Soup

It’s soup season! Well, really it’s still like 80 degrees out and the start of fall is September 22…. But, if we make it a spicy soup I think it works for summer or fall, right? I love this Mexican Chicken Soup. It is so easy to make and so good. You can make it in a slow cooker, or at the bottom she has tips for making it in an instant pot. And, it is perfect for meal prepping. This recipe makes a lot of soup.

The only change I make to this recipe is I use chicken thighs instead of chicken breasts. Chicken thighs are the superior meat cut because the fat is the flavor and keep the chicken from becoming too dry.

I also feel like (but, I’m not a professional so maybe I’m wrong) if you didn’t add the chicken broth, this would make a really good queso dip for chips…haven’t tried it yet, but I might.

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