Delicious Mexican soup 5 minutes to prepare!
Delicious Mexican soup 5 minutes to prepare!
The filling and delicious Mexican soup is filled with chicken, beans, and vegetables, and it only needs a little calories! !
We certainly hope you like this quick, simple, and delicious Mexican soup with homemade tortillas, buttered cornbread or Mexican cornbread. It is full of flavor and will soon become a family favorite. đ
Mexican Chicken Soup
Give me all the soup recipes! I just can’t get enough. The soup is easy and filling, and there are always leftovers or enough to feed a group of friends or family. This Mexican chicken soup is no exception. It is full of your favorite Mexican ingredients, including beans, green chilies, corn, chili, tomatoes, etc. (yes, it is very similar to our chicken tortilla soup)!
To be honest, I am a busy mom. No matter where we live, we are all busy! This is why I like a good, quick and easy soup recipe. Throw in all the ingredients, stir, cook a little, and serve for dinner (and lunch and dinner the next day!).
You will love the taste of this Mexican chicken soup. The beans are cooked perfectly and go well with the shredded chicken. I will never get tired of this delicious soup.
Make simple Mexican soup
Combine. In a large saucepan, season the cooked shredded chicken, kidney beans, corn, tomatoes, red and green peppers, green peppers, broth, onion powder, salt, cumin, salt and pepper.
simmer. Cook for 45 minutes over medium heat.
Serve. If you want this Mexican soup to be a bit smooth and creamy, just add œ cup of whipped cream at the end and cook for a few more minutes.
Prompt, change + store information
Decorate:
- Lime slices
- Corn flakes
- Sliced ââavocado
- sour cream
- Grated cheddar cheese
- corn flake
Do it in a crock. Mix all the ingredients. Let it cook for 3-4 hours at high temperature or 6-8 hours at low temperature. Set it up and start your day! Dinner will be ready and waiting for you.
rice: If you want to join Plain rice To make this dish more delicious, please make sure there is enough liquid in the soup too. It takes 2.5 parts water to 1 part rice so that there is enough water/chicken broth to cook the rice. It will also increase your cooking time by 20-40 minutes, depending on the amount of rice you add. You can also add cooked rice, which will not take up any extra liquid.
Increase the temperature: If your family likes spicy soup, you can add diced jalapeno, chili powder or some red pepper flakes. You can also put these items aside so that people can make their own bowls as they wish.
vegetarian diet: Remove the shredded chicken and use vegetable broth instead of chicken broth to make this vegetarian.
Make it more delicious: I like the original soup, but cooking in the kitchen tends to bring you an artistic side. Here are some ideas on how to add more flavor:
- Roast the corn in a pan with some oil and salt. It will add that wonderful burnt flavor to your soup.
- Bake your chicken breasts, then slice them into thin slices.
- Chopped cilantro on top
- Feel free to add other ingredients that you think will be delicious:
- Other types of beans
- Other vegetables in your kitchen
- Other spices, such as a little chili powder to increase calories!
Shop Store in an airtight container in the refrigerator for 3-4 days.
freeze Put it in a sealed freezer safe container or bag, which can be stored for 4-6 months. Let it thaw in the refrigerator overnight, then reheat it on the stove.
For more soup recipes, be sure to check out:
Course soup
Mexico food
Preparation time 5 minutes
Cooking time 45 minutes
Total time 50 minutes
6 servings
Calories 93 kcal
Author Little Luna
- 3 boneless chicken breasts cooked and chopped
- 1 (15 oz) can kidney beans
- 1 cup whole corn
- 1 (14.5oz) canned stewed tomatoes
- 1 teaspoon onion powder
- 1/2 green pepper chopped
- 1/2 red bell pepper chopped
- 1 (4 ounce) can green chili, chopped
- 2 (14.5oz) canned chicken broth
- 1 TB ground cumin
- Garlic salt and pepper to taste
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In a large saucepan, season the cooked chicken, kidney beans, corn, tomatoes, red and green peppers, green peppers, broth, onion powder, salt, cumin, salt and pepper. Cook for 45 minutes over medium heat.