Esther 4:14b

"...and who knows whether you have not attained royalty for such a time as this."

Tuesday, January 5, 2010

Mexi-Chicken Soup

My mother-in-law’s birthday was this past Sunday but we were busy at parties celebrating my husbands new mayor position so we didn’t celebrate until last night. She’s been sick with a cold and all she wanted was soup.

I did a take on the regular old chicken soup and made one of my mom’s recipes. Hubby is not a big fan of this soup because he doesn’t like brothy soups. I’m normally not a fan of brothy soups myself, but I like this one. To try to accommodate him, I add extra corn and beans to the mix to make it a little more hearty.

If you’re short on time or money, this is a healthy, flavorful and affordable soup.

Mexi-Chicken Soup


3 cans (13-3/4 oz. each) chicken broth
1 can (15-1/4 oz.) whole kernel corn, undrained (2 cans for heartier soup)
1 can (14-1/2 oz.) diced tomatoes with green chilies
1 can (15 oz.) red kidney beans, rinsed and drained (2 cans for heartier soup)
1 lb. boneless, skinless chicken tenderloins cut into pieces
dash crushed red pepper
tortilla chips
cheese and sour cream to garnish

Cook chicken in skillet over medium to medium-high heat until lightly browned. In large saucepan, combine chicken broth, corn, diced tomatoes, beans, and red pepper. Add chicken and bring to boil, stirring occasionally. Cook 5 minutes. Remove from heat. Cover and let stand for about 15 minutes. Put chips in soup bowls and top with soup garnished with sour cream and grated cheese. Serves 8.


  1. This recipe is very similar to the taco soup I make and love. It is definitely soup weather!

  2. We'll have to try this one! The 5th girl pregnant at the reunion was Nate Cordova's wife. The poor thing was having contractions, while meeting all of us for the first time! :)


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