Mexican chicken vegetable soup

    (87)
    1 hour 5 min

    Shredded chicken in a cumin-laced soup with kidney beans, corn, tomatoes, red and green pepper and green chillies. Sprinkle grated cheese on top of each bowl when serving.


    80 people made this

    Ingredients
    Serves: 4 

    • 3 boneless, skinless chicken breast fillets - cooked and shredded
    • 1 (400g) tin kidney beans
    • 1 (198g) tin sweetcorn
    • 1 (400g) tin chopped tomatoes
    • 1/2 onion, chopped
    • 1/2 green pepper, chopped
    • 1/2 red pepper, chopped
    • 1 to 3 green chillies, seeded and chopped (or to taste)
    • 2 (500g) tubs chicken stock
    • 1 tablespoon ground cumin

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Place all ingredients in a large stockpot over medium heat. Simmer 45 minutes.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (87)

    Reviews in English (73)

    by
    94

    "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.  -  10 Oct 2006  (Review from Allrecipes US | Canada)

    by
    47

    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).  -  25 Feb 2006  (Review from Allrecipes US | Canada)

    by
    31

    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!  -  19 Dec 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate