Tex-Mex Soup
Ingredients
- 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!