Hearty Mexican Chicken Soup

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prep time

10 min

total time

31 min

makes

8 servings, 1 cup (250 mL) each

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kraft

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What You Need

1 large yellow onion, chopped

1 Tbsp. oil

1 clove garlic, minced

1/2 tsp. ground cumin

4 cups 25%-less-sodium chicken broth

1 can (540 mL) white kidney beans, rinsed

1 cup thick and chunky salsa

2 cups shredded rotisserie chicken

1 cup frozen corn, thawed

2 green onions, chopped

1/4 cup chopped fresh cilantro

1 cup Kraft Tex Mex Shredded Cheese

Make It

COOK yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender. Add garlic and cumin; cook and stir 1 min.

ADD broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 min., stirring occasionally. Stir in green onions and cilantro.

SERVE topped with cheese.

kraft kitchens tips

Substitute

Substitute salsa verde for the thick and chunky salsa.

Special Extra

Serve topped with sour cream and chopped avocados in addition to the shredded cheese. Garnish with lime wedges.

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rating

Delicious!! The whole family enjoyed it. I had a very small amount leftover and believe it or not it taste better the next day. I must confess that I omitted the cilantro. I didn't have any on hand. I probably wouldn't have used it anyway, as most of my family doesn't care for it.
posted by a cook | on 2/26/2013

rating

Loved this recipe! So easy and oh so very tasty! Definitely going to make this again. Great with homemade bread!
posted by llbhope | on 2/9/2013

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Great tasting soup! very hearty and the cilantro adds a great freshness. Everyone loves this soup in my house!
posted by a cook | on 1/28/2013

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This soup has got it all for a winter meal - it's filling with a little bit of heat (or a lot) depending on taste. Every morsel is gone, and they want to know when I'm cooking it again! Rave reviews from everyone!
posted by a cook | on 1/28/2013

rating

The whole family loved this, even the left overs got licked up. I added a can of diced tomatoes, and used red kidney beans as well as substituted chilli powder for cumin, and added rosemary and thyme.
posted by lreynolds | on 1/26/2013

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This is delicious! I've made it twice this week. I added shredded carrot, 1t cumin and 1t chili powder as well. The whole family loves it.
posted by a cook | on 11/14/2012

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Just made this and after reading all the reviews.. made a few recommended adjustments. This is a very delicious soup. I used the chick peas instead of beans, bumped up to 1T cumin, added 2 tsp chilli pdr and added a carrot very finely grated for extra thickening. It's definitely a hit and will make this again.Best part... very fast to make.
posted by cookingcaper | on 11/7/2012

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Will make this again and again with leftover rotisserie chicken! Very delicious - the cilantro is essential to delicious flavour. We like it spicy, so added a tsp of chili powder and a generous squirt of hot sauce. Leftovers were also fantastic.
posted by mamamia4 | on 11/1/2012

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I really loved this recipe...but, changed kidney beans to chickpeas and addes hot salsa. Would definetly try this again with even more spice...Tabasco
posted by CDiCesare | on 10/25/2012

rating

Absolutely yummy. My son who is 18 loves it and even made it for his school cooking project. I think I will make it tonight for supper :)
posted by a cook | on 9/12/2012