Easy Mexican Soup Recipes

MEXICAN SOUP

Mexican Soup image

Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.

Provided by Bette Wirth

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
½ cup chopped onion
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

Steps:

Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g

SUPER FAST MEXICAN SOUP

Super Fast Mexican Soup image

We take this spicy soup to rodeos on cool nights or sip it by a campfire. For toppings, try onions, avocado, cheese, jalapenos, sour cream and salsa. -Gloria Huse, Simpsonville, South Carolina

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 pound boneless skinless chicken thighs, cut into 3/4-inch pieces
1 tablespoon reduced-sodium taco seasoning
1 cup frozen corn
1 cup salsa
1 carton (32 ounces) reduced-sodium chicken broth

Steps:

In a large saucepan, heat oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Stir in taco seasoning., Add remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to allow flavors to blend. Skim fat before serving.

Nutrition Facts : Calories 254 calories, Fat 11g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 998mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.

QUICK & EASY MEXICAN SOUP

Quick & Easy Mexican Soup image

This recipe is really quick and easy, and the refried beans give a nice thick texture. I love the ease and the taste of this recipe. This recipe came from Southwest Seasons Cookbook.

Provided by breezermom

Categories < 60 Mins

Time 35m

Yield 4 3/4 cups

Number Of Ingredients 14

Ingredients

4 slices bacon, diced
3/4 cup onion, chopped
3/4 cup celery, chopped
1 garlic clove, minced
1 (16 ounce) can refried beans
1 3/4 cups chicken stock, I recommend Basic Chicken Stock
1 (4 ounce) can green chilies, chopped and undrained
1/4 teaspoon chili powder
1/4 teaspoon pepper
cheddar cheese, Shredded
monterey jack cheese, Shredded
crushed tortilla chips
sour cream
green onion, Chopped

Steps:

Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
Saute onion, celery, and garlic in drippings over medium heat, stirring constantly, until tender. Add refried beans and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
To serve, ladle soup into individual soup bowls. Sprinkle with reserved bacon, and top with cheese, crushed tortilla chips, green onions, and a spoonful of sour cream.

Nutrition Facts : Calories 232.9, Fat 11, SaturatedFat 3.6, Cholesterol 23.3, Sodium 587.7, Carbohydrate 23.7, Fiber 6.1, Sugar 4.2, Protein 10.6

MEXICAN CHICKEN SOUP

Mexican Chicken Soup image

Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.

Provided by Rillene

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 14

Ingredients

1 ¼ pounds skinless, boneless chicken breast halves
2 tablespoons taco seasoning mix
1 tablespoon vegetable oil
½ cup chopped onions
½ cup chopped celery
2 teaspoons ground cumin
¼ teaspoon ground black pepper
1 cup water
3 (14 ounce) cans chicken broth
1 cup diced tomatoes
1 tablespoon chopped fresh cilantro
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
1 avocado - peeled, pitted and diced

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. Bake for 30 to 35 minutes, cool and shred or cut into strips.
While the chicken is cooking, heat oil in a stockpot and cook the onions and celery until soft. Stir in the water and chicken broth. Season with cumin, black pepper and remaining taco seasoning mix. Simmer for 30 minutes for the flavors to mingle. Add the tomatoes, cilantro and chicken, simmer for 5 more minutes. Serve hot topped with avocado, shredded cheese and crushed tortilla chips.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 12.1 g, Cholesterol 79.6 mg, Fat 16.4 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 1367.8 mg, Sugar 3.4 g

EASY MEXICAN TORTILLA SOUP

Easy Mexican Tortilla Soup image

This easy Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as tradition dictates: with panela cheese and avocado.

Provided by Carlos Campos

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

8 (6 inch) corn tortillas
3 tablespoons avocado oil, divided
1 small onion, finely chopped
3 pasilla chiles - seeded, deveined, and cut into strips
1 small small onion, finely chopped
4 tomatoes, seeded and diced
2 sprigs fresh mint
1 sprig fresh oregano
2 quarts chicken broth
2 teaspoons chicken bouillon granules
2 avocados, diced
1 (8 ounce) package Mexican queso fresco, diced

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 24.5 g, Cholesterol 14.3 mg, Fat 16.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 1112.1 mg, Sugar 4.3 g

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