Mexican Chicken Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty Mexican chicken soup with jalapeno, cumin, and spices simmered with beans, corn, and tomatoes. Flavorful and warming, it works with leftover or rotisserie chicken for quick assembly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Tablespoon extra virgin olive oil (or other cooking oil)
- 1/2 cup onion (diced)
- 1 small jalapeño pepper (cored, seeded and finely diced)
- 1 teaspoon cumin
- 2 teaspoons dried coriander
- 1 teaspoon chilli powder (**the kind of chili powder you'd put in a pot of chili, NOT red pepper powder)
- 3 cloves garlic (finely chopped)
- 4 cups chicken broth (plus more broth or water to thin, if needed)
- 9 oz can Original Ro-Tel Tomatoes with Green Chilies
- 28 oz can diced tomatoes (Fire roasted recommended)
- 1/4 cup cilantro (chopped)
- 18 oz can red kidney beans (drained and rinsed)
- 1/2 cup frozen corn (optional)
- 2 cups cooked chicken (*see Note 1 below)
- Salt and freshly ground pepper
- Juice of 1/2 lime
- hot sauce (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1316mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 727mg
- Calcium
- 117mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.