Mexican Chicken Soup

"Soups to Savor: Beans add nutrients and healthy, filler fiber ... and they're cheap" by Michael Hastings. Beans: lentils, pintos, black, kidney, cannellini, etc. A favorite winter soup recipe from Melissa Clayton of Kernersville, Mexican chicken soup uses kidney and black beans. Taste and simplicity: lots of color and flavor. Recipe yields 6 to 8 servings. Winston-Salem Journal: January 16, 2013.

Yield: 6 servings
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  • 4 boneless skinless chicken breasts, cut into bite sized pieces
  • 1 large onion, chopped
  • 1 tablespoon(s) vegetable oil
  • 2 10-ounce can(s) Rotel tomatoes
  • 1 10-ounce can(s) Rotel Mexican tomatoes (with lime and cilantro)
  • 1 15-ounce can(s) whole kernel corn
  • 1 15-ounce can(s) black beans
  • 1 15.5-ounce can(s) kidney beans
  • 2 14-ounce can(s) chicken broth
  • 1 to 2 tablespoon(s) chili powder (or to taste)
  • 1 teaspoon(s) sugar
  • 1/2 teaspoon(s) salt
  • Chopped fresh cilantro, shredded Mexican-style cheese, crushed tortilla chips (garnish)


  1. 1. Cook chicken and onion in oil until chicken is done. Add tomatoes and remaining ingredients (except garnishes). Bring to a boil over medium high heat, stirring frequently. Lower heat, cover and simmer for 30 minutes.
  2. 2. Serve with fresh, chopped cilantro or with shredded, Mexican-style cheese, sour cream and crushed tortilla chips.
February 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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