Mexican Chicken and Bean Soup

Mexican Chicken and Bean Soup


83 people made this

A nice hearty soup with very little effort to make. Chicken, beans, corn and vegetables are simmered in a cumin-laced stock.

Bette Wirth

Serves: 4 

  • 3 boneless, skinless chicken breast fillets - cooked and shredded
  • 1 (400g) tin kidney beans
  • 200g corn kernels
  • 1 (400g) tin chopped tomatoes
  • 1/2 onion, chopped
  • 1/2 green capsicum, chopped
  • 1/2 red capsicum, chopped
  • 1 to 3 green chillies, seeded and chopped (or to taste)
  • 1 litre chicken stock
  • 1 tablespoon ground cumin

Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Place all ingredients in a large pot over medium heat. Simmer 45 minutes.

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Reviews (6)


I had a Mexican inspired dinner and this soup was an amazing starter, we all loved it. Easy to make and even better the next day, I will make it again: - 01 Nov 2012

Katie in Virginia

Used different ingredients. Awesome quick and easy soup. Modifications I made were the following: Used black beans instead of kidney beans (wife does not care for kidney beans) Added a can of diced tomatoes and chillis Seasoned with garlic, white pepper, and black pepper. Topped with Mexican grated cheese and fried tortilla strips. SIMPLY AWESOME!!! Leftovers I used basic tortilla chips with the shreeded cheese and it was just as good (if not better after letting the flavours meld overnight). - 29 Sep 2008


Excellent and easy soup!! I added 3 1/2 cups of stock and a little more corn and it was a nice thick and colourful soup. Sprinkled cheese over each bowl and this dinner was a HUGE hit!! Will be making this again!! Thank you Bette!! - 29 Sep 2008

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