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.
Ingredients
- 3 cooked , boneless chicken breast halves, shredded
- 2 cans chicken broth , 14.5 ounce
- 1 can kidney beans , 15 ounce
- 1 can stewed tomatoes , 14.5 ounce
- 1 cup whole kernel corn
- 0.5 cups chopped onion
- 0.5 greens bell pepper , chopped
- 0.5 reds bell pepper , chopped
- 1 can chopped green chile peppers , 4 ounce
- 1 tablespoon ground cumin
Instructions
-
1
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.
Nutrition Facts
Per serving
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