Super Fast Mexican Soup
We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. —Gloria Huse, Simpsonville, South Carolina
Ingredients
- 2 teaspoons olive oil
- 1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 tablespoon reduced-sodium taco seasoning
- 1 cup frozen corn
- 1 cup salsa
- 1 carton (32 ounces) reduced-sodium chicken broth
