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5 from 8 votes

Mexican Soup Recipe

Filling and flavorful Mexican soup is packed with chicken, beans, and veggies with just a little bit of heat!!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mexican
Servings: 6
Author: Lil' Luna

Ingredients

  • 3 boneless chicken breast halves cooked and shredded
  • 1 (15-ounce) can kidney beans
  • 1 cup whole kernel corn
  • 1 (14.5-ounce) can stewed tomatoes
  • 1 teaspoon onion powder
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 (4-ounce) can green chilis chopped
  • 2 (14.5-ounce) cans chicken broth
  • 1 tablespoon ground cumin
  • garlic salt and pepper to taste

Instructions

  • In a large stock pot, mix cooked chicken, kidney beans, corn, tomatoes, red and green bell peppers, green chiles, broth, onion powder, salt, cumin and salt and pepper to taste.
  • Cook over medium heat and let simmer 45 minutes.

Video

Notes

Garnish suggestions. Add flavor to this Mexican soup recipe with any of these tasty toppings:
  • lime wedges, sliced avocado, diced jalapeños, fresh cilantro
  • strips of tortilla strips or Tortilla Chips
  • sliced avocado
  • sour cream, grated cheddar cheese
  • STORE Mexican chicken soup in an airtight container(s) in the refrigerator for 3-4 days.
  • FREEZE it in an airtight freezer-safe container or bag for 4-6 months. Thaw in the fridge overnight before rewarming it on the stovetop.

Nutrition

Calories: 93kcal | Carbohydrates: 5g | Protein: 12g | Fat: 2g | Cholesterol: 36mg | Sodium: 111mg | Potassium: 294mg | Vitamin A: 375IU | Vitamin C: 21.8mg | Calcium: 12mg | Iron: 1mg