Mexican corn soup
Soup

Mexican Chicken Soup

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Mexican corn soup

Mexican Chicken Soup

This is my take on an Mexican inspired chicken soup. With the inclusion of the black beans and the Mexican style beans this is a very filling soup.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Soup
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 chicken breast fillets, or cooked chicken shredded
  • 2 cups chicken stock
  • 2 cups water
  • 425 gram tin Mexican style beans
  • 400 gram can diced tomatoes
  • 1 cup/ 160g drained canned or thawed or frozen corn kernels
  • 1 red onion, thinly sliced
  • 420 gram can black beans, rinsed, drained
  • 1 garlic clove, crushed
  • 2 tsp cumin powder

Instructions
 

  • Place the chicken breast in a large saucepan. Pour over the stock. Bring to a boil over high heat. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through. Transfer chicken to a heat proof bowl. Set aside .Use two forks to shred the chicken.
  • Add the rest of the stock to the pan and 2 cups water. Bring the stock to a boil. Add the shredded chicken to the pan. Add the onion, garlic and spices, along with the Mexican bean mix the black beans and corn kernels. Cook for 30 minutes on a simmer until the soup thickens slightly.
  • Check seasoning and serve in bowls with crusty bread.

Nutrition

Calories: 300kcal
Tried this recipe?Let us know how it was!

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