Souper Sunday – Zesty Mexican Soup

 From Betty Crocker


2cups cubed cooked chicken
1can (14 oz) chicken broth
1can (11.5 oz) vegetable juice cocktail
1can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, undrained
1cup Old El Paso® Thick ‘n Chunky salsa
1can (4.5 oz) Old El Paso® chopped green chiles
1/4cup chopped fresh cilantro


  1. 1 In large saucepan, mix all ingredients except cilantro. Heat to boiling over medium-high heat.
  2. 2 Reduce heat to low; simmer 10 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro.

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