Mexican chicken vegetable soup

Mexican chicken vegetable soup


80 people made this

About this recipe: 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.

Bette Wirth

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

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

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

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