mexican chicken soup
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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 32 ounces low-sodium chicken broth
- 15 ounces can white beans, undrained
- 15 ounces can corn, undrained
- 5 cups cooked chicken, diced
- 16 ounces green salsa, mild or hot (regular salsa works well, too)
- 8 ounces monetery jack cheese, grated (or pepper jack)
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 cup fresh cilantro, chopped
- 8 ounces low-fat sour cream
- 1 medium lime, juice of
How To Make mexican chicken soup
-
Step 1Combine 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.
-
Step 2Optional - Garnish with a small dollop of sour cream or additional cilantro (or crushed tortilla chips) sprinkled on top of each serving.
- 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:
Chowders
Category:
Chicken Soups
Category:
Bean Soups
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
Stove Top
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