Recipes

Mexican Chicken Soup

Warm up your taste-buds with this Mexican treat. Sprinkle cheese over each bowl and serve it with tortilla chips. An excellent and rewarding soup!
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Course Ethnic Soups
Cuisine Continental
Servings 4 servings
Calories 1658.16 kcal

Ingredients
  

  • 3 cooked, boneless chicken breast halves, shredded
  • 15 ounce(s) can kidney beans
  • 1 cup(s) whole kernel corn
  • 1 (14.5 oz.) can stewed tomatoes
  • 1/2 cup(s) onions, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 8 tablespoon(s) chopped green chile peppers (1-4-oz. can)
  • 3 31/50 cup(s) chicken broth (2-14.5 oz. cans)
  • 3 teaspoon(s) ground cumin

Instructions
 

  • 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 for 45 minutes.
  • Ready in 1 hour 5 min.

Nutrition

Calories: 1658.16kcalCarbohydrates: 134.56gProtein: 222.74gFat: 23.27gSaturated Fat: 6.11gCholesterol: 629.55mgSodium: 6250.14mgFiber: 40.99gSugar: 41.97g
Keyword Chicken, Vegetables
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