Chicken and stewed tomatoes are combined to create this vibrant and fiery Mexican soup. Serve each bowl with tortilla chips and grated Jack cheese on top.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
Ingredients
- 3 cooked, boneless chicken breast halves, shredded
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can kidney beans
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup whole kernel corn
- ½ cup chopped onion
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 (4 ounce) can chopped green chile peppers
- 1 tablespoon ground cumin
Instructions
- Combine cooked chicken, chicken broth, kidney beans, stewed tomatoes, corn, onion, bell peppers, chile peppers, and cumin in a large pot over medium heat. Simmer for 45 minutes.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 10 g |
| Protein | 32 g |
| Saturated Fat | 2 g |
| Sodium | 841 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is a flavorful, easy recipe that you can build on if you’re so inclined. I doubled the recipe for a big batch. I didn’t have any green chilies but I had a can of Rotel. I threw in come rice and let it cook in the broth before adding the chicken, and in the end garnished with slices of avocado. That’s how our local Mexican restaurant serves their Mex soup. My husband loved it and I was impressed with how simple this was to make.
I loved this recipe. I doubled the recipe. As with any recipe, one must decide how much “heat” you want. I sprinkle maybe 1/2 TBSP of cayenne pepper just before finishing, after tasting it. Delicious.
It was ok but tasted more like the chili I make.
Great recipe! Super simple and tasty! With default ingredient amount it didn’t have enough broth/liquid for me so I’ll add more broth or maybe some of the corn/bean liquid to it next time.
Delish!! Repeat for sure!
Easy and very tasty.
Yummo
Fantastic!
We call this tanch stew – very flexable and awesome for a New Mexico staple spup.
My family loves this soup. I used fresh ingredients when I have the time to shop and chop. When I’m in a hurry it’s perfect for a crowd (usually young adults converging at my house) – I have purchased frozen vegetables already chopped etc…and no one knows the difference. I always use a rotisserie chicken in the ready made section. As far as spices go I follow the recipe and have extra available for folks to doctor it as the wish.
I thought the same for the canned goods, but I used mostly fresh except the beans & rinsed them. Came out delicious. On the side I crisped up tortilla’s cut them in slices on the side alone with taco cheese! It was a huge hit!
Very tasty. Family loved it. Next time I think I will change out the kidney beans for black beans. Kidney beans need longer to cook. Overall, excellent cold weather soup.
Really good; easy to make. I did substitute fresh jalapenos for the canned chili peppers, and used shredded nacho cheese instead of jack cheese. Whole family loved it. Making it again today!
Excellent. Added a little more onions and corn.
I added okra, pumpkin ,red kidney beans and avocado. It was delicious.
So good! I used lo salt tomatoes and beans, and gave the beans and corn a good rinse to help with salt from being canned. I made it with only one cup of lo sodium chicken broth, and served it over brown rice instead of as s soup. I have trouble getting good chiles, so I substituted 1 tsp chile powder–for more heat you could use 2. I’m definitely making this again soon!
Followed the recipe and it was delicious and loved by all.
I am making this soup for the second time. I loved it so much the first time around- what a great use for leftover chicken! The only things I did differently was to use normal green peppers instead of green chili peppers, and added about a teaspoon of crushed red chili peppers. This is definitely going to be a staple in our house now!
So yummy! Topped it with sliced avocados. Then ate corn chips on the side, so good!!!
I just tried this recipe the other day for a Mexican Fiesta day some friends were having. I loved it and so did everyone who tried it. I doubled the recipe but not all the ingredients because I wasn’t sure how spicy to make it for a crowd. It was a hit…and it was super easy to prepare too! I doubled all the ingredients except for the chicken, canned, chopped green chile peppers and the Cumin. I erred on the side of spicy caution and the soup was devoured. Anyone who knows they like spicy can double these ingredients for sure. Elaine Thompson
Easy to make, and tastes delicious! I served this with chicken salad sandwiches, and my family loved it!