In 5 quart saucepot, cook onion, finely chopped and chilli powder in 2 T. oil on med-high 5 minutes or until onion starts to brown. Add broth and heat to simmering; stir in chicken, corn, lime juice. Simmer for 5 more minutes till heated through.
Originally Submitted
5/6/2016
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You can add this Tex-Mex Chicken Soup recipe to your own private DesktopCookbook.