Mexican Chicken Soup

Vickie Parks


This started as a White Chicken Chili recipe that I made so many changes over the years that it eventually became a completely different recipe. We like it more than the original White Chicken Chili recipe, and it's one of the most frequently requested dishes among my family.

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10 Min


20 Min


Stove Top


32 oz
low-sodium chicken broth
15 oz
can white beans, undrained
15 oz
can corn, undrained
5 c
cooked chicken, diced
16 oz
green salsa, mild or hot (regular salsa works well, too)
8 oz
monetery jack cheese, grated (or pepper jack)
2 tsp
ground cumin
2 clove
garlic, minced
1 tsp
black pepper
1/2 c
fresh cilantro, chopped
8 oz
low-fat sour cream
1 medium
lime, juice of

Directions Step-By-Step

Combine all ingredients in a large stock pot. Cook on medium-high heat until the cheese is fully melted and the soup is thoroughly heated, about 20 to 30 minutes. Stir frequently.
Optional - Garnish with a small dollop of sour cream or additional cilantro (or crushed tortilla chips) sprinkled on top of each serving.

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy