mexican chicken vegetable soup

Name: Mexican Chicken Vegetable Soup
Prep time: 30 min
Cook time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1-2 teaspoon(s) olive oil; 1 onion, diced; 1 pepper, any color, diced; 1 teaspoon(s) cumin; 1 teaspoon(s) chili or taco powder; 1 teaspoon(s) garlic powder; 3 cup(s) chicken stock; 1/2 cup(s) masa harina; 1 cup(s) mild salsa; 1 can(s) stewed tomatoes, diced; 4 ounce(s) velveeta cheese, diced; 1 ounce(s) pepperjack cheese, diced; 1 can(s) black beans; 1/2 cup(s) frozen corn; 1-2 cup(s) cooked chicken, shredded or diced; sour cream and tortilla strips as desired

3 Pinches 1 Photo

Ruth Ann Vokac

Bloomington, IL

Updated on May 3, 2019

This recipe is my variation of a recipe I found for Chili's Chicken Enchilada Soup. I particularly like using masa harina, an ingredient with which I had never cooked. When the chicken broth and masa harina thicken, one can add or subtract ingredients at will. I love my version, but you might like more heat or fewer vegetables and more meat. Make it for your taste!!

Rate

Bowl of Mexican Chicken Vegetable Soup--So Tasty!

prep time 30 Min

cook time 45 Min

method Stove Top

yield 8 serving(s)

Ingredients

1-2 teaspoon olive oil
1 onion, diced
1 pepper, any color, diced
1 teaspoon cumin
1 teaspoon chili or taco powder
1 teaspoon garlic powder
3 cups chicken stock
1/2 cup masa harina
1 cup mild salsa
1 can stewed tomatoes, diced
4 ounces velveeta cheese, diced
1 ounce pepperjack cheese, diced
1 can black beans
1/2 cup frozen corn
1-2 cup cooked chicken, shredded or diced
sour cream and tortilla strips as desired

How To Make mexican chicken vegetable soup

Step 1

In a large soup pan, add olive oil and diced onions, diced peppers and spices. Sauté for 5 minutes.

Step 2

In a separate bowl, combine chicken broth and masa harina. Whisk until combined.
Step 3

Pour the Masa Harina mixture into the soup pot with vegetables and cook, stirring, until mixture has thickened--about 2-3 minutes
Step 4

Add salsa and stewed tomatoes and bring to a low boil.
Step 5

Add cheeses and stir until cheese is melted. Turn heat to low.
Step 6

Stir in black beans, corn, and finely diced/shredded cooked chicken. Heat for about 10 minutes for all the flavors to blend.
Step 7

Serve with sour cream and tortillas strips if desired.
Step 8

Note: To get the cooked chicken, I cooked 1 large bone-in, skinned salted chicken breast with 1/2 cup salsa and 1/2 cup chicken broth in a covered skillet on low-med heat for 45 minutes. After it cooled, I took off the meat and diced it.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes