MEXICAN CHICKEN VEGETABLE SOUP

Mexican Chicken Vegetable Soup image

This is a recipe I made up after trying a similar soup at a Mexican restaurant. A friend of mine that owns a small bar & restaurant liked this recipe so much, he now serves it at his place! This soup is quick & easy to make with ingredients off of your pantry shelves - enjoy!

Provided by KeyWee

Categories Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

8 cups chicken broth
1 large onion, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can chili beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black olives, drained,pitted and chopped
2 cups cooked rice (any kind you like)
2 cups cooked chicken, chopped
1 teaspoon red pepper flakes
1 tablespoon hot sauce (your choice)

Steps:

Put the chicken broth, onion, green and red peppers, into a large soup pot.
Bring to a boil, reduce heat, cover and simmer 15 minutes.
Add all remaining ingredients and heat through.

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