Amy's Mexican Soup

Amy's Mexican Soup


"This recipe I made up after craving soup and rummaging through my cupboards. Very simple and tastes even better the next day. I love it spicy, but you can adjust accordingly. Also great South Beach Diet meal."


2 h 45 m servings 284 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 906 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven broiler.
  2. Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.
  3. In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.
  4. Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.
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  1. 34 Ratings


This is my new favorite soup recipe! Excellent flavor and easy to prepare. I added a few things to make it even more filling. First of all, I used two cans of diced tomatoes with Italian seas...

This is similar to the famous "soup Nazi" Chicken Chili soup. I make a version of this regularly. A couple suggestions to make it easier. 1) Brown the chicken in the soup pot, cook through and s...

I make a similar soup, though try to pack a few more vegetables in mine -- small cubed zucchini, carrot, corn and celery. Cilantro is a perfect bright accent to the soup, and I like to add small...