Mexican Chicken Vegetable Soup Recipe
This delightful Mexican Chicken Vegetable Soup is a vibrant and hearty dish that not only warms the soul but also tantalizes your taste buds with its bold flavors and wholesome ingredients. This recipe, which I crafted after enjoying a similar soup at a charming Mexican restaurant, has found its way into the hearts of many, including a friend who owns a small bar and restaurant; he loved it so much that he now features it on his menu. With minimal prep and cook time, this soup is perfect for a quick weeknight dinner or a cozy gathering with family and friends. The beauty of this dish lies in its simplicity, utilizing ingredients that you may already have in your pantry, making it a convenient option for those busy days.
Ingredients
| Quantity | Ingredient |
|---|---|
| 8 cups | Chicken broth |
| 1 | Onion (diced) |
| 1 | Green pepper (diced) |
| 1 | Red pepper (diced) |
| 1 can | Diced tomatoes |
| 1 can | Chili beans (drained) |
| 1 can | Whole kernel corn (drained) |
| 1 can | Black olives (sliced) |
| 2 cups | Cooked rice |
| 2 tsp | Red pepper flakes |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 495.9 kcal |
| Total Fat | 14 g |
| Saturated Fat | 2.6 g |
| Cholesterol | 35 mg |
| Sodium | 2295.5 mg |
| Total Carbohydrates | 66.2 g |
| Dietary Fiber | 9.8 g |
| Sugars | 7.8 g |
| Protein | 29.8 g |
Cooking Time
| Time Type | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
Instructions
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Prepare the Base: Begin by placing the chicken broth, diced onion, diced green pepper, and diced red pepper into a large, heavy-bottomed soup pot. This combination of fresh vegetables and rich broth will serve as the aromatic foundation for your soup.
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Simmer for Flavor: Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer. Cover the pot and let it simmer for approximately 15 minutes. This step allows the vegetables to soften and the flavors to meld beautifully.
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Combine Remaining Ingredients: After 15 minutes, carefully remove the lid and add in all the remaining ingredients: the diced tomatoes, drained chili beans, drained whole kernel corn, sliced black olives, cooked rice, and red pepper flakes. Stir well to ensure everything is evenly combined.
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Heat Through: Continue to heat the soup on low, stirring occasionally, until everything is heated through, which should take about 5-10 minutes. Taste the soup and adjust the seasoning if necessary. You can add more red pepper flakes if you prefer an extra kick of heat.
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Serve and Enjoy: Once heated through, ladle the soup into bowls and serve hot. This Mexican Chicken Vegetable Soup pairs wonderfully with crusty bread or tortilla chips for dipping, making it an excellent choice for a comforting meal.
Final Thoughts
This Mexican Chicken Vegetable Soup is not just a dish; it’s a celebration of flavors that brings warmth and satisfaction to your dining table. With its rich and hearty ingredients, it caters to those looking for a nutritious, low-cholesterol option while still delivering on taste and heartiness. Whether you are cooking for a family meal or preparing a comforting bowl for yourself, this recipe promises to be a delightful addition to your culinary repertoire. So grab your ingredients, follow the simple steps, and enjoy a bowl of homemade happiness that embodies the spirit of Mexican cuisine.
