Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Chicken, Corn & Chipotle Soup Recipe
    Lost? Site Map

    Mexican Chicken, Corn & Chipotle Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    tkwegner's Note:

    I found this recipe online somewhere (I can't remember where) and my family loves it. Here is what the description from where I got it from said: "I first had I soup similar to this in Frontera, Chicago's famous Mexican grill. I was so enamored by it that when I made a similar soup, it became the first recipe that I actually wrote down. I rarely make it these days, because it's become one of my wife's staples on those rare days that she cooks. She loves it because it's very low in fat and it tastes great. I'm always surprised at how good it is. Sure it's a couple of ingredients over the 10 limit, but the last two are optional, though I would never leave them out."

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Mis en Place first

    Mis en Place second



    1. 1
      In bowl toss cubed chicken in with cumin.
    2. 2
      Heat olive oil over medium heat in large pot.
    3. 3
      Add chicken and onions and cook until chicken is done.
    4. 4
      Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better).
    5. 5
      Add shrimp for last 5 minutes.
    6. 6
      Remove peppers (that should be floating on top).
    7. 7
      Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips.

    Ratings & Reviews:

    • on November 12, 2008


      This was really yummy! I didn't have any shrimp or avocados, but we didn't miss them. It was delicious just the way it was!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Chicken, Corn & Chipotle Soup

    Serving Size: 1 (1423 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1232.3
    Calories from Fat 678
    Total Fat 75.3 g
    Saturated Fat 16.3 g
    Cholesterol 160.1 mg
    Sodium 1828.2 mg
    Total Carbohydrate 77.1 g
    Dietary Fiber 18.5 g
    Sugars 19.5 g
    Protein 74.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites