Mexican Chicken Soup


  • 3 boneless, skinless chicken breasts, cooked and shredded (or 3 cups shredded chicken)
  • 1 cup fresh Florida corn
  • 2 large Florida tomatoes, diced
  • 1/2 cup chopped Florida onion
  • 1/2 Florida green bell pepper, chopped
  • 1/2 Florida red bell pepper, chopped
  • 1 can kidney, pinto or black beans
  • 1 4-ounce can chopped green chili peppers
  • 2 14.5-ounce cans vegetable broth
  • 1 tablespoon ground cumin
  • salt and pepper to taste


  • Place all ingredients except salt and pepper in a large pot over medium-low heat.
  • Season to taste with salt and pepper.
  • Simmer for 45 minutes, stirring occasionally.

Yield 4 to 6 servings

Return to Main Dishes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s