Mexican Chicken Soup
Try this Mexican Chicken Soup recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
contains red meat
shellfish free
- 1 clove garlic minced
- 1 onion, chopped
- 1 tbsp. olive oil
- tortilla chips
- 1 tsp. oregano
- juice of 2 limes
- 1 whole chicken breast cooked & cubed
- 1 red or green bell pepper (or both) chopped
- 8 cups chicken stock (use the broth from the chicken
- above) and supplement with canned broth
- 1 â„2 cup chopped fresh cilantro
- 1 – 10 oz. can rotel diced original tomatoes & green
- 1 can black beans (rinsed)
- 1 can dark red kidney beans (rinsed) 1 cup frozen corn
- add when served:
- serve soup over cooked rice (i don’t) avocado
- shredded monterey jack cheese sour cream
- Carbohydrate 57.0438063197533 g
- Cholesterol 111.36 mg
- Fat 49.2212 g
- Fiber 1.77299994707108 g
- Protein 38.977 g
- Saturated Fat 9.05741 g
- Serving Size 1 1 (351g)
- Sodium 191.45 mg
- Sugar 55.2708063726822 g
- Trans Fat 2.65643 g
- Calories 818 calories
Saute onion, garlic, and peppers in oil until soft and onions are translucent. Add chicken stock and simmer 5 minutes. Add: chicken, oregano, cilantro, tomatoes, beans, and corn. Simmer 5 minutes. Then add lime juice. Serve (over rice if you choose), topped with shredded Monterey Jack cheese avocado, and sour cream. Serve with tortilla chips.
