Tex-Mex Soup


  • 1-1/2 to 2 cups chicken meat
  • 1 medium onion - chopped
  • 1 cup sliced carrots
  • 1/2 cup diced celery
  • Clove minced garlic
  • 1 quart (4 cups) water
  • 1 cup salsa (Chichi's medium)
  • 1 box frozen chopped spinach
  • 1 can kidney beans - drained

Boil the chicken until cooked in the quart of water. Remove from water and let cool. Reserve about a quart of the water and if not enough add more water. Remove the chicken meat from the carcass. In a large pot combine the water and all ingredience. Cook until the carrots are tender (about 15 minutes).

Serve with crumbled tortilla chips (or strips) and shredded ceddar cheese. Enjoy!

Recipe from Ruth Wintle