Home > Recipes > Pinto Bean Chicken Soup

Pinto Bean Chicken Soup Recipe

Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve.

This recipe is:

Quick

[X]

Rate Pinto Bean Chicken Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pinto Bean Chicken Soup Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

1/3 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (4 ounces) chopped green chilies
1 can (10 ounces) chunk white chicken
8 ounces Mexican process cheese (Velveeta), cubed

Directions

In a large saucepan, combine flour and broth until smooth. Stir in the corn, beans, tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the chicken and cheese; stir until cheese is melted. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 249 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 1,132 mg sodium, 27 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Pinto Bean Chicken Soup in Quick Cooking March/April 2005, p57

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pinto Bean Chicken Soup

Pinto Bean Chicken Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jun. 08, 2010 by bylaw

This was pretty tasty. I liked how quick it was to make. I used 1/4 cup cornstarch in place of the the flour to make it gluten-free. I used regular Velveeta and thought it was spicy enough.