Now that school is in full swing, I have come up with a list of school lunch ideas. One idea is to pack my girls a variety of hearty soups at least a week. They love soup, so I know they will be happy having this as a weekly option.
Today for lunch I made them a Mexican Chicken Soup. This soup requires very little prep work and is packed with flavor. Here is how to make it.
Mexican Chicken Soup
3 Tbsp Canola Oil
1 medium red onion, chopped
1 Tbsp minced garlic
1/2 Tbsp jalapeño pepper (seeded and finely chopped) – can omit if too spicy
1 Tbsp Chipotle Chili Pepper
1 Tbsp The Gourmet Collection Adobo Ole Spice Blend
1 Tbsp ground cumin
1 Tbsp sugar
2 15oz cans, diced tomatoes
1 15oz can tomato sauce
2 cups chicken stock
1 16oz package of frozen corn kernels
1 15oz can black beans, drained
3 lbs boneless,skinless chicken thighs
Add oil to a dutch oven and place on medium heat. Add onions and jalapeño and cook until softened. Next add garlic, chili powder, adobo seasoning, cumin, and sugar and stir until mixed well with onions. Next add tomatoes, tomato sauce, and stock to dutch oven and stir. Season to taste with salt and pepper. Bring to a boil then add corn, beans, and chicken. Reduce heat and cover until chicken is fork tender. Shred chicken with 2 forks in dutch oven, and adjust seasoning to your liking. Once done add about 1/2 cup chopped fresh cilantro and stir.
Serve in a bowl with cheddar cheese, sour cream, and chips.
Here is my Mexican Chicken Soup packed in my Planetbox Rover lunch box.