Mexican Soup49 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“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.” - by Bette Wirth
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 335 cal
- 7.7 g
- 37.7 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"People like Chefsingledad should try keeping his opinions to himself especially when he didnt make the recipe. We dont need the food police going thru and making snide comments about recipes. The rati..." See moreng system is for people who made the recipe. We are all smart enough to gauge the nutritional value for ourselves. I actually made this recipe myself and found it very tasty. I had no problem with the canned ingredients. It was delicious with mexican cornbread. I will make this again."
""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...." See more"
"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 ..." See morewith 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)."
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