Mexican Chicken Soup Recipe | Club.Cooking

Ingredients

• 2 teaspoons olive oil
• 1/2 cup onion diced
• 2 stalks celery sliced
• 2 carrots peeled, halved and sliced
• 4 ounce can diced green chiles
• 2 cups cooked chicken diced or shredded
• 15 ounce can diced tomatoes do not drain
• 2 tablespoons taco seasoning
• 6 cups chicken broth
• 1 Russet potato peeled and diced
• salt and pepper to taste
• 1/2 cup corn frozen, fresh or canned
• 2 tablespoons chopped cilantro