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Mexican Soup

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This soup is thick and spicy and can be made start to finish in 40 minutes. I received a form of this recipe from a friend and made a few changes. I like it as I usually have everything I need in my pantry. It also can be made without the chicken for a great vegetarian soup.

Shared by sjg46
Oregon

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Ingredients

1 onion, diced
1 lg. chicken breast, diced
2 cloves garlic, chopped
1 can refried beans
1 can diced tomatoes
1 can Rotel tomatoes with chilies
1 can chicken broth
1 can corn, drained
1 1/2 tsp. cumin
oil

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Directions

Saute onions, garlic and chicken in small amount of oil. Add the rest of the ingredients and stir until smooth. Bring to a boil, turn down heat and simmer for 20 minutes. Serve with corn chips and shredded cheese if desired.