Creamy Mexican Chicken Soup

Name: Creamy Mexican Chicken Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 x diced red onions; (You can use white onions but the red is much sweeter to taste); 1 x diced red bell pepper; 2 Tablespoons Olive oil; 1 x 400g can of chopped organic tomatoes; 1 x 400 gram can of salsa beans in a spiced sauce; 1 x 300g corn kernels (drained); 2 cups of chicken stock; 2 cups of shredded cooked rotisserie chicken; 1 teaspoon each of turmeric, smoked paprika and cumin; 4 'generous' Tablespoons of Philadelphia cream cheese

by Tracey Lee Cassin

6 servings

25 min

A mildly spicy but creamy soup is full of goodness and flavour that the whole family will love.

Precooked rotisserie chicken adds to the flavour, though you can leave it out, add another can of beans and change the cream cheese to a vegetarian variety, and you will have a still delicious soup.

It's a lot of cans of this and that,

but when you haven't a lot of time to whip up a hearty meal,

this easy recipe is a true go-to.

Full of all sorts of goodies including red bell pepper, black beans, corn, onion, and tomatoes.

This soup is super quick to whip up.

Ready to eat in 25 minutes so a perfect meal for busy days end.

Creamy Mexican Chicken Soup

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Recipe details

Yield 6 servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

2 x diced red onions
(You can use white onions but the red is much sweeter to taste)
1 x diced red bell pepper
2 Tablespoons Olive oil
1 x 400g can of chopped organic tomatoes
1 x 400 gram can of salsa beans in a spiced sauce
1 x 300g corn kernels (drained)
2 cups of chicken stock
2 cups of shredded cooked rotisserie chicken
1 teaspoon each of turmeric, smoked paprika and cumin
4 'generous' Tablespoons of Philadelphia cream cheese

Instructions

Method:

Fry the diced onion in olive oil in a large soup pot or saucepan.
When it is soft add the diced bell pepper.
Add the canned tomatoes, beans and corn kernels.
Then the chicken stock and spices.
Bring to boil.
Remove from heat and add the Philadelphia cream cheese.
Stir until creamy.
Add the shredded cooked chicken.
Warm through but do not boil.
Plate.
Top with a garnish of parsley and sliced red pepper.
Serves 6.

Comments

Diane Peterson on Jun 17, 2023

Why put two different ways of measurement into a recipe? You have tablespoons, teaspoons, and then grams! You should have it go either one way or the other it's too confusing for most of us. We live in the US and we don't use grams as measurement. Either that or make it all in grams so we can use a conversion sheet for the whole damn thing geez.

2 Reply
- See 1 previous
- Tracey Lee Cassin on Jun 17, 2023
  
  Many people have found it 'too hard' to do the conversions by themselves so I am simply making it easier for them as they have asked. I have followers who use metric or imperial.
  
  4
- Naomie Moore aka baileyanddaisey, Castaic CA on Jan 17, 2024
  
  Maybe you do not use metric measurements, many do. I have a kitchen scale. Liquid measuring cups provide cups and litres. Measuring spoons are the same. Author provides a link to a comprehensive measuring chart.
  
  Do not forget this is an international site. Let us all be kind and respectful to others.
  
  1
M on Dec 16, 2023

Your recipe sounds wonderful! It is true that having the ingredients listed one way or the other rather than mixing up the measurements might be a good idea, however the comment made by Diane Peterson was put in a rude and offensive manner, particularly her last few words.

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