Hearty Mexican Chicken Soup

30 8 servings, 1 cup (250 mL) each
Recipe By
(30) 28 Reviews
Prep Time
Total Time

8 servings, 1 cup (250 mL) each

What You Need

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Make It

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  • 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. Remove from heat. Stir in green onions and cilantro.
  • Serve topped with cheese.


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.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 230
% Daily Value
Total fat 8g
Saturated fat 3g
Cholesterol 55mg
Sodium 930mg
Carbohydrate 20g
Dietary fibre 4g
Sugars 4g
Protein 20g
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Smokey07 |

    WOW!! Definitely will be having this again. My husband loved it. We're taking some to his sister tomorrow. I know she'll love it.

  • lindawylie |

    I used hot salsa and finally got the soup I wanted with some heat to it. Great recipe just as it is.

  • AprilShowers1 |

    I really enjoyed this soup! I did make a few changes due to my cupboard being a little on the bare side - I doubled the garlic and the cumin, used black beans instead of the kidney beans, I added a 19oz can of diced tomatoes (undrained), and I axed the cilantro and the green onions (I didn't have either and I hate cilantro). I served these with cheddar salsa biscuit bites. Delicious!