Name: Mexican Soup Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 boneless, cooked and shredded chicken breast halves; 15 oz (1 can) kidney beans; 1 cup whole kernel corn; 14½ oz (1 can) stewed tomatoes; 1 tsp onion powder; ½ chopped green bell pepper; ½ chopped red bell pepper; 4 oz (1 can) chopped green chilies; 14½ oz (2 cans) chicken broth; 1 tbsp ground cumin; to taste garlic salt and pepper

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

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