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Mexican Soup Recipe

This Mexican soup is packed with beans, shredded chicken, corn, tomatoes and a little bit of heat. It's the perfect soup to enjoy all year long.

Course Soup
Cuisine Mexican
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 93 kcal
Author Kristyn Merkley

Ingredients

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

Instructions

  1. 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.

Nutrition Facts
Mexican Soup Recipe
Amount Per Serving
Calories 93 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Cholesterol 36mg 12%
Sodium 111mg 5%
Potassium 294mg 8%
Total Carbohydrates 5g 2%
Protein 12g 24%
Vitamin A 7.5%
Vitamin C 26.4%
Calcium 1.2%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.