Mexican Soup Recipe

Mexican Soup Recipe

How To Make Mexican Soup

This Mexican soup is loaded with shredded chicken, beans, and veggies for a cumin-seasoned dish that’s perfect for the cold weather.

Preparation: 5 minutes
Cooking: 45 minutes
Total: 50 minutes

Serves:

Ingredients

  • 3chicken breast,boneless, cooked and shredded, halves
  • 15ozkidney beans,(1 can)
  • 1cupwhole kernel corn
  • 14½ozstewed tomatoes,(1 can)
  • 1tsponion powder
  • ½green bell pepper,chopped
  • ½red bell pepper,chopped
  • 4ozgreen chilis,(1 can), chopped
  • 14½ozchicken broth,(2 cans)
  • 1tbspground cumin
  • garlic salt and pepper,to taste

Instructions

  1. In a large stockpot, mix cooked chicken, kidney beans, corn, tomatoes, red and green bell peppers, green chiles, broth, onion powder, cumin, and salt and pepper to taste.

  2. Cook over medium heat and let simmer for 45 minutes.

  3. Serve and enjoy.

Nutrition

  • Calories: 462.45kcal
  • Fat: 10.30g
  • Saturated Fat: 2.76g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 4.05g
  • Polyunsaturated Fat: 2.44g
  • Carbohydrates: 56.13g
  • Fiber: 20.53g
  • Sugar: 7.59g
  • Protein: 38.80g
  • Cholesterol: 57.74mg
  • Sodium: 256.40mg
  • Calcium: 156.75mg
  • Potassium: 1594.20mg
  • Iron: 8.20mg
  • Vitamin A: 66.84µg
  • Vitamin C: 80.06mg
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