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