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Mexican Chicken Soup Recipe
Mexican Chicken Soup Recipe photo by Taste of Home

Mexican Chicken Soup Recipe

Read Reviews (40)
4.76 40
Publisher Photo
This zesty soup is loaded with chicken, corn and black beans in a mildly spicy red broth. As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup. —Marlene Kane, Lainesburg, Michigan
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 3 hours
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons canola oil
  • 1/2 cup water
  • 1 envelope reduced-sodium taco seasoning
  • 1 can (32 ounces) V8 juice
  • 1 jar (16 ounces) salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen corn, thawed
  • 6 tablespoons reduced-fat cheddar cheese
  • 6 tablespoons reduced-fat sour cream
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

1-1/2 cups with 1 tablespoon each cheese and sour cream and 1 teaspoon cilantro equals 345 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 1,315 mg sodium, 34 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Directions

  1. In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
  2. Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.
Originally published as Mexican Chicken Soup in Light & Tasty August/September 2002, p19

Nutritional Facts

1-1/2 cups with 1 tablespoon each cheese and sour cream and 1 teaspoon cilantro equals 345 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 1,315 mg sodium, 34 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

Reviews for Mexican Chicken Soup(40)

AVERAGE RATING
   (72)
RATING DISTRIBUTION
5 Star
 (59)
4 Star
 (10)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 2, 2014

This soup has been made twice and my husband raves about it. I am not a soup lover in general but this one is outstanding. Low sodium beans and veggie juice are used and some cut up red peppers are added as well. Will bring some portions to my grown children this evening.

MY REVIEW
Reviewed Mar. 28, 2014

I used items that I had in my pantry and this is a keeper! I used chicken thighs, organic black bean and corn salsa, chicken broth (low sodium) and a can Mexican stewed tomato's low sodium, and 1 12 oz can of V8. I used all other recipe ingredients I cooked it on the stove at low temp. Before serving I used some crushed tortilla chips in bottom of bowl then added the soup. Used Mexican shredded cheese and sliced avocado on top. Hubby said it was a keeper and gave it a gold star. Very rare for him to say anything except 'It's ok" ! :) Going to make this for the grandkids!

MY REVIEW
Reviewed Mar. 28, 2014

Found this recipe sorely lacking any particular taste. Added oregano and cumin...but very disappointed. Won't prepare again.

MY REVIEW
Reviewed Mar. 27, 2014

This is outstanding! I used rotisserie chicken breast, D.L. Jardine's Ole' Chipotle Salsa, and the homemade taco seasoning mentioned in a past comment. Wonderful flavor and spicy due to the choice of salsa.

MY REVIEW
Reviewed Mar. 26, 2014

Very quick, easy, and delicious recipe. We didn't obsess about the salt and fat, but most around our table found they preferred it without much (or any) grated cheese.

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