Mexican Soup-Quick Recipe

Name: Mexican Soup-Quick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 white onion, chopped/ or, 1/2 container of already chopped; 6 peeled garlic cloves/ 6 tsp garlic paste; 1/2 bell pepper, red or orange, chopped; olive oil; 14.5 oz canned diced tomatoes with mild green chilies; 1 14.5 canned diced tomatoes, or pureed tomatoes; 4cups chicken stock-or 5 to taste; Chicken tenders-uncooked, chopped; 1 squash chopped; 1 Zucchini chopped; 1/2 teaspoon dried oregano, crumbled; 1 teaspoon coarse salt; 1/2 cup salsa; LimeCumin; Top with; Fresh Cilantro leaves; Avocado, chopped

Servings: persons

1/2 white onion, chopped/ or, 1/2 container of already chopped
6 peeled garlic cloves/ 6 tsp garlic paste
1/2 bell pepper, red or orange, chopped
olive oil
14.5 oz canned diced tomatoes with mild green chilies
1 14.5 canned diced tomatoes, or pureed tomatoes
4cups chicken stock-or 5 to taste
Chicken tenders-uncooked, chopped
1 squash chopped
1 Zucchini chopped
1/2 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
1/2 cup salsa
LimeCumin
Top with
Fresh Cilantro leaves
Avocado, chopped

1
Preparation
2
Heat a dry griddle or heavy skillet over moderate heat until hot but not smoking.
3
Add enough olive oil to thinly coat the bottom.
4
Add onions and chopped bell peppers.
5
Sautee until almost soft
6
Add chopped garlic.
7
When soft add entire can of tomatoes, chicken stock and salsa-
8
Stir to blend and bring to a simmer
9
Add raw chicken pieces, and chopped squash, zucchini, and simmer
10
When chicken is done add Cumin, lime juice and , salt to taste
11
topping to each bowl of soup with:
12
chopped avocado and fresh chopped cilantro leaves

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/2 white onion, chopped/ or, 1/2 container of already chopped, 6 peeled garlic cloves/ 6 tsp garlic paste, 1/2 bell pepper, red or orange, chopped, olive oil, and more.

Yes, Mexican Soup-Quick 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.

That's it — enjoy your meal!

Mexican Soup-Quick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions