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Hearty Mexican Chicken Soup

Hearty Mexican Chicken Soup recipe
average rating
4.8 16
rate/review
prep time
10 min
total time
31 min
makes
8 servings, 1 cup (250 mL) each
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kraft
recipe by: kraft

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.

nutritional information

K:59602v0ec:121489

most recent review

"Great recipe, my husband and I love it! I made a few changes after making it the first time ... read more
reviewed by: Bonnie-Lee
on: 3/15/2012
 Bonnie-Lee
see all reviews 

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