Mexican Soup Recipe
Filling and flavorful Mexican soup is packed with chicken, beans, and veggies with just a little bit of heat!!
Servings: 6
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