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Mexican Soup

Mexican Soup

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Bette Wirth

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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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 37.7g
  • 12%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 841 mg
  • 34%

Based on a 2,000 calorie diet

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.
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Reviews

CHEFSINGLEDAD
88
10/10/2006

"Very healthy"? Sorry -- no way. Not with almost 2000g of salt in one serving (enough for one day). Try using fewer canned ingredients and more fresh ones.

RogueKing
41
2/25/2006

Awesome quick and easy soup. Modifications I made were the following: Used black beans instead of kidney beans (wife does not care for kidney beans) Added a can of diced tomatoes and chilis Seasoned with garlic, white pepper, and black pepper. Topped with Mexican shredded cheese and fried tortilla strips. SIMPLY AWESOME!!! Leftovers I used basic tortilla chips with the shreeded cheese and it was just as good (if not better after letting the flavors meld overnight).

ktclick
24
12/19/2005

This turned out excellent, but only after I made a few changes. I added extra cumin, some garlic salt, a can of Rotel Mexican tomatoes with cilantro, peppers, lime and diced tomatoes and also added a small package of Velveeta cheese. Instead of plain cubed chicken breast meat, I bought a rotisserie chicken at Sam's and shredded that up. I LOVE Mexican and TexMex food, and with a little bit of shredded Monterey Jack on top and some crumbled tortilla chips, this made the perfect-tasting Mexican soup. I will definitely make this slightly varied version again!