Best Mexican Shredded Chicken Soup Recipes

MEXICAN-STYLE BEAN SOUP WITH SHREDDED CHICKEN & LIME

Mexican-style bean soup with shredded chicken & lime image

Use leftover chicken breast in this substantial healthy soup. Alternatively, make the recipe vegetarian by topping with chunky, fresh guacamole

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 14

Ingredients

2 tsp rapeseed oil
1 large onion , finely chopped
1 red pepper , cut into chunks
2 garlic cloves , chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 cooked skinless chicken breast , about 125g, shredded
handful chopped coriander
1 lime , juiced
½ red chilli , deseeded and finely chopped (optional)

Steps:

Heat the oil in a medium pan, add the onion and pepper, and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
Meanwhile, tip the chicken into a bowl, add the coriander and lime juice with a little chilli (if using, or see tip below for guacamole alternative) and toss well. Ladle the soup into two bowls, top with the chicken and serve.

Nutrition Facts : Calories 378 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 12 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium

MEXICAN SHREDDED CHICKEN SOUP

Mexican Shredded Chicken Soup image

A fantastically flavorful and slightly spicy Mexican soup made with shredded chicken and black beans. I usually make this in the morning and let it simmer all day to let the flavors blend. Optional toppings: avocado, tortilla chips, green onion, sour cream, and shredded cheese.

Provided by Debence

Categories World Cuisine Recipes Latin American Mexican Soups and Stews Chicken

Time 45m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 cloves garlic, minced
1 (28 ounce) can diced tomatoes
3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (32 ounce) container chicken broth
2 cups water
2 (15 ounce) cans black beans, drained
1 (15 ounce) can hominy
½ pound shredded cooked chicken
¼ cup chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced

Steps:

Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add tomatoes, chili powder, cumin, and oregano. Stir in chicken broth and water; bring to a boil. Reduce to a simmer and cook for 5 to 10 minutes.
Add black beans, hominy, chicken, cilantro, and jalapeno pepper. Simmer until heated through, at least 10 minutes.

Nutrition Facts : Calories 222.5 calories, Carbohydrate 27.5 g, Cholesterol 24.1 mg, Fat 4.8 g, Fiber 9.6 g, Protein 16.4 g, SaturatedFat 1 g, Sodium 1173 mg, Sugar 4.4 g