Mexican Soup Recipe -
Mexican Soup Recipe

Mexican Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2010

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 rating 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.

Most Helpful Critical Review
Oct 10, 2006

"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.

Feb 25, 2006

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 with 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).

Dec 19, 2005

This turned out excellent, but only after I made a few changes. I added extra cumin, some garlic salt, a can of Rotel Mexican tomatoes with cilantro, peppers, lime and diced tomatoes and also added a small package of Velveeta cheese. Instead of plain cubed chicken breast meat, I bought a rotisserie chicken at Sam's and shredded that up. I LOVE Mexican and TexMex food, and with a little bit of shredded Monterey Jack on top and some crumbled tortilla chips, this made the perfect-tasting Mexican soup. I will definitely make this slightly varied version again!

Oct 22, 2003

Excellent and easy soup!! I added 3 1/2 cups of broth and a little more corn and it was a nice thick and colorful soup. Sprinkled cheese over each bowl and this dinner was a HUGE hit!! Will be making this again!! Thank you Bette!!

May 24, 2005

VERY GOOD! The first time I followed the recipe exactly and it was delicious. The second time we were out of stewed tomatoes so I just added rotel and it was just as good. We always top it with sour cream and cheddar cheese and eat with scoops tortilla chips. This recipe is definitely going into my book of regulars!

Mar 21, 2007

This was a good start to a really great soup. I added my usual garlic and onion powders, chili powder, black beans, pepperoncini for some spice and instead of the stewed tomatoes, I used a large jar of salsa. My leftover pork tenderloin from Sunday's dinner worked well with this. Family came back for seconds and I'm happy to say there's just enough left for lunch today. Thank you!

Feb 20, 2012

Delicious Soup! I'm basing my rating on the 2 changes I made...I didn't add the green pepper because I didn't have any, and I added a can of black beans. It was delcious and simple to make! Topped each serving with sour cream and some cheddar cheese. I served it with corn bread muffins..yummy dinner! Thanks for a great recipe!!


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  • Calories
  • 335 kcal
  • 17%
  • Carbohydrates
  • 37.7 g
  • 12%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 31.5 g
  • 63%
  • Sodium
  • 841 mg
  • 34%

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

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