Mexican Soup
This colorful and spicy Mexican soup is made with simply seasoned chicken and stewed tomatoes. Sprinkle shredded Jack cheese on top of each bowl and serve with tortilla chips.
Ingredient
- 3 cooked, boneless chicken breast halves, shredded
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can kidney beans
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup whole kernel corn
- ½ cup chopped onion
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 (4 ounce) can chopped green chile peppers
- 1 tablespoon ground cumin
Direction
- Combine cooked chicken, chicken broth, kidney beans, stewed tomatoes, corn, onion, bell peppers, chile peppers, and cumin in a large pot over medium heat. Simmer for 45 minutes.
