rita’s mexican soup
I took this photo during Lent 2018 when my friend, Rita D., served this cup of deliciousness at a Lenten soup supper at church. I’m sure she tripled the recipe that day! Besides the yummy soup, I loved the presentation with sour cream, tortilla chips, cilantro, and a lime wedge. Check out this easy recipe. We won’t tell your family and guests how quickly you put this together! =^..^= Posted with permission.
prep time
10 Min
cook time
45 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 cans diced tomatoes (15 oz each)
- 2 cans black beans, drained (15 oz each)
- 2 cans corn, drained (15 oz each)
- 2 cups cooked chicken, chopped
- chicken broth (see step 1)
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon cumin
- IDEAS FOR SERVING
- lime wedges
- sour cream
- chopped onions
- fresh cilantro
- tortilla chips
How To Make rita’s mexican soup
-
Step 1In a Dutch oven, stir together the tomatoes, black beans, corn, chicken, and enough chicken broth* to cover everything. *Rita wrote that she likes to use College Inn chicken broth. The amount will depend on how thin or thick you like your soup.
-
Step 2Add the chili powder, olive oil, minced garlic, and cumin. Taste and adjust to suit your palate. Stir well.
-
Step 3Cook the soup on medium-low heat, stirring often, until the soup is the consistency you like, around 45 minutes or so after the soup comes to a gentle simmer. Serve and enjoy!
- 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
Culture:
Mexican
Category:
Chicken Soups
Ingredient:
Chicken
Method:
Stove Top
Keyword:
#soup
Keyword:
#mexican soup
Keyword:
#Tortilla soup
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes