Mexican Chicken Soup

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Want to be warmed up from this cold weather? Try this Mexican Chicken Soup recipe to do the trick!

4 Servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • Mexican Chicken Soup-for web1 cooked Chicken breast* (I baked mine), chopped (V)
  • 1 cup chipotle Salsa
  • 1 can black Beans (15 oz.), drained and rinsed
  • 1 cup Corn*, thawed if frozen
  • 2 cups Broth (can add more if you want)
  • 1 Tsp. black Pepper
  • 1 Tsp. sea Salt
  • Handful Cilantro, chopped


  1. Place cooked chicken, salsa, black beans, corn, and broth in a large sauce pan. Season with pepper and salt.
  2. Bring to a boil over medium-high heat.       Reduce and let simmer for five minutes.
  3. Garnish each serving with cilantro. Freezes well!

V: omit chicken or replace with cooked chopped organic tofu/tempeh*

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