Mexican Chicken Soup Recipe

Name: Mexican Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken breast; 3 cups chicken broth; 1 teaspoon cooking oil; 1 cup onion, chopped; 1 (16 ounce) can kidney beans, drained and rinsed; 1 -2 tablespoon fresh jalapeno pepper, minced; ¾ teaspoon ground cumin; ¼ cup cheddar cheese, shredded; ¼ cup sour cream; ¼ cup salsa

Servings: persons

1 lb boneless skinless chicken breast
3 cups chicken broth
1 teaspoon cooking oil
1 cup onion, chopped
1 (16 ounce) can kidney beans, drained and rinsed
1 -2 tablespoon fresh jalapeno pepper, minced
¾ teaspoon ground cumin
¼ cup cheddar cheese, shredded
¼ cup sour cream
¼ cup salsa

1
Place the chicken breasts and broth in a large skillet.
2
Bring slowly to a simmer.
3
Cover and simmer over low heat until chicken is tender; about 15 minutes.
4
Remove chicken to a plate.
5
Strain broth into a 4 cup measure; strain off any fat.
6
When chicken is cool enough to handle, cut in 1 inch cubes.
7
In same skillet, heat oil.
8
Add onion and garlic.
9
Cook over medium heat until soft, but not brown, about 3 minutes.
10
Add kidney beans, jalapeno pepper, cumin and chicken broth.
11
Bring to a boil; lower heat and simmer for 10 minutes.
12
Add chicken and heat to serving temperature.
13
top each serving with 1 tablespoon cheese, sour cream and salsa.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb boneless skinless chicken breast, 3 cups chicken broth, 1 teaspoon cooking oil, 1 cup onion, chopped, and more.

Yes, Mexican Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken Soup

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