Mexican Soup

This easy and delicious soup is one of my favorite soups to make! I always make a HUGE batch and freeze individual portions for a quick meal anytime. I often add in additional veggies – I use whatever I have on hand. Zucchini, yellow squash, bell peppers, carrots, etc. If I am in the mood for a little spice, I add in some additional spices or hot sauce to the pot. 

1 medium yellow onion, diced
1-2 cups celery, diced
1-2 Tbsp olive oil
1 Tbsp diced garlic
4-6 cups lower-sodium chicken broth (depending on how thick/thin you want the soup!)
1-2 cups shredded cooked chicken
1 can black beans, rinsed and drained
1 can kidney or chili beans, rinsed and drained
1 can whole kernel corn, rinsed and drained
1 can diced tomatoes with chilies
1-2 cups cooked brown rice
1-2 Tbsp cumin
1-2 Tbsp chili powder
1-2 Tbsp Italian Seasoning
salt and pepper to taste

1. In a large soup pot over medium-high heat, sauté onion and celery in olive oil until tender. Add in garlic and any additional veggies and sauté for an additional 2-3 minutes.
2. Stir in all other ingredients and bring to a boil. Let simmer for at least 1/2 hour.
3. Serve with tortilla chips & cheese if desired.


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