Mexican Chicken Bean Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 351.2
  • Total Fat: 7.5 g
  • Cholesterol: 66.7 mg
  • Sodium: 1,731.4 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 9.8 g
  • Protein: 37.1 g

View full nutritional breakdown of Mexican Chicken Bean Soup calories by ingredient
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This was an easy throw together meal - minimal prep time, maximum flavor! This was an easy throw together meal - minimal prep time, maximum flavor!
Number of Servings: 4


    2 tsp. canola oil
    1 large onion, diced (@ 1 cup)
    1 large clove garlic, minced
    1 1/2 tsp. chili powder
    1/4 tsp. ground cumin
    1/4 tsp. dried oregano
    1/2 tsp. dried cilantro
    1 small can rotel zesty tomato and chili sauce (can use tomato sauce instead)
    1 15 oz. can Del Monte Mexican stewed tomatoes with juices
    1 lb. chicken cut into bite sized pieces (raw) (I used raw chicken tenders removed from the full breast)
    1 can black beans, drained and rinsed
    3 1/2 cups chicken broth

    Garnish with (optional):
    Cheddar Cheese
    Sour Cream
    Tortilla Chips
    Fresh Cilantro
    Green Onions


This recipe is on the mild side to appeal to the whole family. If you like it spicier, you can add some chopped jalapenos (fresh or pickled) with the onions. Or garnish with pickled jalapeno or hot sauce.


heat oil in soup pot on medium high and saute onions until soft. Add garlic, chili powder, cumin, oregano and dried cilantro. Saute until fragrant, about 20 seconds. Add broth, chicken, black beans, rotel sauce and mexican stewed tomatoes. Heat on high heat until boiling. Reduce heat to low and simmer for 15 minutes. Can simmer for longer if desired.

Garnish with tortilla strips, cheddar cheese, sour cream, green onions, and/or fresh cilantro if desired.

Serving Size: Makes 4 dinner sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user MRSWESTY.

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