Mexican Soup recipe

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Ingredients

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
½ cup chopped onion
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

Nutrition Info

335.5 calories
carbohydrate: 37.7 g
cholesterol: 61.9 mg
fat: 7.7 g
fiber: 9.7 g
protein: 31.5 g
saturatedFat: 1.9 g
servingSize: -
sodium: 840.6 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.

Recipe Yield

4 servings

Recipe Note

Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.

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