Amy's Mexican Soup Recipe -
Amy's Mexican Soup Recipe
  • READY IN hrs

Amy's Mexican Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 25 mins

    2 hrs 45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 04, 2008

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 seasoning, undrained, instead of whole tomatoes and one can of diced tomatoes w/chilis. Then I used lots more garlic, minced (four cloves - you can never have too much garlic!) Then I added a cup of frozen corn and some leftover brown rice (probably 1 1/2 cups cooked). Lastly, I used some fresh chopped cilantro. I love rice in my soup, expecially since it absorbs the flavor and makes it hardier.

Most Helpful Critical Review
Nov 12, 2008

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 cubes of avocado as well - their buttery richness is a pleasant surprise!

Nov 12, 2008

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 shred while you cook the aromatics in the pot. 2) Add a can of cream style corn to the soup. This is really delicious!!

Dec 03, 2010

This is very good. The only thing I did different is, I added a can of corn. So good!

Jan 24, 2007

This tastes like tortilla soup - very spicy, which I like. I didn't have tomatoes with jalapenios so i finely chopped some jalapenios from a jar. I also didn't puree the soup but left the tomato chunks (so I used diced tomatoes instead of whole ones). This tasted excellent and is a great South Beach Diet recipe as well.

Oct 01, 2009

I fixed this dish for a pot luck dinner and everyone thought it was the best soup they have ever tasted. My family has been asking me every week to make the soup again. It's a little spicy but makes you feel warm inside.

Oct 16, 2009

OMGoodness! This is so good, I think I am going to use this recipe to win the chili cookoff at church this year. I did add a whole jalapeno minced to the onions and the garlic. Oh, I am a cumin lover so I added a couple of tablespoons of that too, also a little paprika. YUMMY!

Oct 26, 2005

Very good.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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