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mexican chicken soup

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

(3 ratings)
yield 8 -10
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For mexican chicken soup

  • 32 oz
    low-sodium chicken broth
  • 15 oz
    can white beans, undrained
  • 15 oz
    can corn, undrained
  • 5 c
    cooked chicken, diced
  • 16 oz
    green salsa, mild or hot (regular salsa works well, too)
  • 8 oz
    monetery jack cheese, grated (or pepper jack)
  • 2 tsp
    ground cumin
  • 2 clove
    garlic, minced
  • 1 tsp
    black pepper
  • 1/2 c
    fresh cilantro, chopped
  • 8 oz
    low-fat sour cream
  • 1 md
    lime, juice of

How To Make mexican chicken soup

  • 1
    Combine 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.
  • 2
    Optional - 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! 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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