Best Mexican Style Bean Soup With Shredded Chicken Lime Recipes

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EASY MEXICAN CHICKEN/BLACK BEAN SOUP



Easy Mexican Chicken/Black Bean Soup image

Fast and easy for the family that's always on the go. Using already cooked rotisserie chicken from the grocery store makes this soup even simpler to make.

Provided by beckidid

Categories     Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 (14 1/2 ounce) cans chicken broth
1 1/2 cups thick & chunky salsa
2 cups cubed cooked chicken (rotisserie style works great)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 (15 ounce) can black beans
1 cup uncooked instant rice
1 teaspoon salt (optional)
1 teaspoon pepper
1 teaspoon garlic salt
1/2 cup chopped cilantro
1/2 cup chopped cilantro (for garnish)
1 lime, juice of
1 lime, quartered (for garnish)
1 avocado (garnish)
tortilla chips (garnish)
1 cup monterey jack cheese, shredded (garnish)

Steps:

  • In large pot, bring salsa and broth to a boil.
  • Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice.
  • Cover, reduce heat and simmer 4-5 minutes.
  • Remove from heat, add juice from one lime.
  • Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes.
  • Serve with tortilla chips.

Nutrition Facts : Calories 397.1, Fat 15.6, SaturatedFat 5.6, Cholesterol 51.8, Sodium 1222.9, Carbohydrate 37.2, Fiber 9, Sugar 4.3, Protein 28.6

MEXICAN LIME & BEAN SOUP



Mexican Lime & Bean Soup image

Make and share this Mexican Lime & Bean Soup recipe from Food.com.

Provided by Outta Here

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 whole chicken breast
2 corn tortillas
1/2 teaspoon salt, divided
2 teaspoons olive oil
1/2 medium onion, peeled and chopped
2 medium jalapeno peppers, seeded and minced
1 garlic clove, peeled and minced
3 medium tomatoes, seeded and chopped (or 1 can diced tomatoes, drained)
1 medium zucchini, cut into 1/2-inch chunks
4 cups low sodium chicken broth
15 ounces garbanzo beans, canned, drained
1 1/2 teaspoons dried oregano
1/8 teaspoon ground allspice
3 tablespoons fresh lime juice
1 tablespoon lime zest, grated
ground black pepper, to taste
6 lime wedges

Steps:

  • Preheat oven to 500°F.
  • Place the chicken in a saucepan and cover with water. Bring just to a boil; reduce heat, cover and simmer 10 minutes.
  • Cool slightly; remove the skin and bones. Shred the meat and set aside.
  • Cut the tortillas into 1/2 inch wide strips. Cut longer strips in half. Dip in water and lay on a baking sheet. Sprinkle lightly with some of the salt. Bake 5 minutes; turn and continue to bake 3 minutes. Set aside.
  • Heat the olive oil in a large pan. Add the onion, jalapeño and garlic; sauté 5 minutes.
  • Stir in the chicken, tomato, zucchini, broth, beans, salt, oregano and allspice. Bring just to a boil, reduce heat and simmer 10 minutes.
  • Remove from the heat and stir in the lime juice, lime zest and pepper.
  • Divide among 6 bowls and garnish each serving with the tortilla strips; serve with lime wedges on side.

Nutrition Facts : Calories 247.7, Fat 8.2, SaturatedFat 1.9, Cholesterol 30.9, Sodium 493.7, Carbohydrate 27.2, Fiber 5.3, Sugar 3.6, Protein 18.4

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

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

MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)



Mexican Chicken Soup with Garbanzo Beans (Caldo Tlalpeno) image

An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.

Provided by Guillermo

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

Time 1h15m

Yield 8

Number Of Ingredients 17

4 ½ (6 ounce) skinless, boneless chicken breast halves
½ onion
1 stalk celery
1 sprig fresh parsley
2 quarts cold water
2 tablespoons chicken bouillon granules
1 teaspoon vegetable oil
½ onion, chopped
1 clove garlic, minced
4 tomatoes, diced
1 cup canned chickpeas, drained
2 carrots, peeled and chopped
4 chipotle peppers in adobo sauce
salt to taste
2 avocados, peeled and cubed
2 limes, quartered
1 cup shredded Oaxaca cheese

Steps:

  • Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
  • Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
  • Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
  • Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g

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