New Soup Recipe - Family Favorite!

Well, I am sharing a closely guarded recipe. My family loves this soup - and I think it is worth sharing. I am not sure what to call the soup but it is something like Chicken Tortilla without the Tortilla. It is definitely Mexican or TexMex flavor.

Scotties Mexican Chicken Soup

2 Quarts of Chicken Broth
3-4 Grilled boneless chicken breasts (cubed)
1.5 cups of Long Grain White Rice (no Minute Rice!)
10-12 baby carrots - finely sliced
1 12 to 16oz package of frozen corn
1/2 package of Frozen Brocoli Florets
1 to 2 cups of Salsa (we buy from a restaurant locally)


Directions:
1.) Start the Chicken Broth in a large pan to heat and come to a boil.

2.) Put your salsa, rice and carrots in the broth and hold to a slight boil for 5-10 minutes.

3.) Add your chicken and corn - slight boil for another 5 minutes or so.

4.) Add your brocoli and any optional spices or seasonings - simmer for a few minutes until brocoli is hot and serve!


Notes:
We cook extra chicken for fajitas for dinner and just use those leftovers for the soup, it is a good seasoned and grilled flavor anyhow.

I recommend a thinner/finely made salsa as opposed to chunky salsa, but that may just be my preference.

Rice - get the cheap stuff that is uncooked. Nothing parboiled, no Minute Rice or Uncle Bens - it gets too mushy after sitting for a day or so.

Feel free to add some Onion Powder or even diced onions.

I often add a little cumin, cilantro and chipotle powder - but sometimes reserve this for my own serving since not everyone likes it. (And I can't make it too hot for Sammy!)

We usually serve with some fresh grated White Cheddar cheese.

Feel free to let me know if you like this soup - or if you have any suggestions!