Mexican Chicken Soup

By Cindy_Wicker

Ingredients

• 3 cans chicken and rice soup
• 3 cans water
• 4 tbs. salsa
• 1 cup corn
• 1/2 cup chopped onion
• 1/2 bunch cilantro, chopped
• juice of 1/2 lemon
• 3/4 lb. chicken breast, cut in cubes
• 1/2 avocado

Preparation

Step 1

Brown chicken breast. Use canned chicken and rice soup with water. Add corn, chicken breast and lemon juice. Season to taste. After soup has come to a boil, simmer 10 minutes. When serving, add salsa, cilantro, onion and slices of avocado. Remove from heat and serve.