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rita’s mexican soup

TchrLdy71 avatar
Recipe by
Fran Miller
@TchrLdy71
Parkersburg, WV

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.

yield 6 serving(s)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For rita’s mexican soup

  • 2 can
    diced tomatoes (15 oz each)
  • 2 can
    black beans, drained (15 oz each)
  • 2 can
    corn, drained (15 oz each)
  • 2 c
    cooked chicken, chopped
  • chicken broth (see step 1)
  • 1 tsp
    chili powder
  • 2 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1/2 tsp
    cumin
  • IDEAS FOR SERVING
  • lime wedges
  • sour cream
  • chopped onions
  • fresh cilantro
  • tortilla chips

How To Make rita’s mexican soup

  • 1
    In 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.
  • 2
    Add the chili powder, olive oil, minced garlic, and cumin. Taste and adjust to suit your palate. Stir well.
  • 3
    Cook 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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