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    You are in: Home / Recipes / Mexican Chicken Soup Recipe
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    Mexican Chicken Soup

    Mexican Chicken Soup. Photo by NorthwestGal

    1/1 Photo of Mexican Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Indiana Debbie's Note:

    From Better Homes and Gardens Diabetic Living Slow Cooker Recipes. Easy to make and quite tasty. I omitted the cumin and found it spicy enough for us. The next time I will used shredded cooked chicken, just personal preference.

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    Units: US | Metric


    1. 1
      Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
    2. 2
      In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
    3. 3
      Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
    4. 4
      Each serving equals 1 1/2 cups.

    Ratings & Reviews:

    • on September 21, 2009


      This was a really wonderful chicken soup with a distinct Mexican flair to it. Even my kids (who don't normally like spicy dishes) enjoyed this soup. I just had to go a little light on the cumin, to suit their tender taste buds. Thank you, Indiana Debbie. Made for 2009 Fall Pick-A-Chef.

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


    Nutritional Facts for Mexican Chicken Soup

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 191.9
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 1.0 g
    Cholesterol 78.6 mg
    Sodium 358.9 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 4.4 g
    Sugars 0.0 g
    Protein 23.7 g

    The following items or measurements are not included:

    reduced-fat cream of chicken soup

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