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Amy's Mexican Soup

SUBMITTED BY: RLITTLE1

"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."
PREP TIME  20 Min
COOK TIME  2 Hrs 25 Min
READY IN  2 Hrs 45 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1 (28 ounce) can whole peeled tomatoes, drained
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh garlic
  • 1 (32 fluid ounce) container chicken broth
  • 1 (14.5 ounce) can kidney beans, rinsed and drained
  • 1 (14.5 ounce) can black beans, rinsed and drained
  • cayenne pepper to taste
  • chili powder to taste
  • Cheddar cheese, shredded
  • sour cream, for topping

DIRECTIONS

  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 MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2005 by SOLMARI1
Very good.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 24, 2007 by JCL
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.

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2005 by SexyLilCook
I absolutlly love this recipe, its a perfect soup for a cold fall or winter night, to warm you up, its very spicey and the colors are wonderfully festive for fall. MAKE SURE You dont put too much chiken broth it can be too salty!! and I used lots of shredded cheese and cream cheese on top, LOVED THIS MEXICAN SOUP!!!:) My family loved it as well:)

2 users found this review helpful


MORE MEMBER REVIEWS
 
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Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 289

  • Total Fat: 14.7g
  • Cholesterol: 60mg
  • Sodium: 908mg
  • Total Carbs: 17.2g
  •     Dietary Fiber: 5.7g
  • Protein: 22.5g

VIEW DETAILED NUTRITION

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