Mexican Chicken Vegetable Soup

Total Time
Prep 15 mins
Cook 20 mins

This is a recipe I made up after trying a similar soup at a Mexican restaurant. A friend of mine that owns a small bar & restaurant liked this recipe so much, he now serves it at his place! This soup is quick & easy to make with ingredients off of your pantry shelves - enjoy!

Ingredients Nutrition


  1. Put the chicken broth, onion, green and red peppers, into a large soup pot.
  2. Bring to a boil, reduce heat, cover and simmer 15 minutes.
  3. Add all remaining ingredients and heat through.
Most Helpful

Didn't use the olives, but otherwise pretty much followed the recipe. Used two chicken breasts - might use one more next time. Also, just added about 3/4 cup uncooked rice and let it boil for a while. Added a few sprinkles of cumin. Spicy, but we like it that way!

jane49423 December 29, 2009

Well, my husband gave me a kiss for this one!!! It is good. Being from Texas though, had to add a liitle bit to it.Added some cilantro, dash of cumin and I have discovered smoked paprika which is so good!!! But it's a recipe that would fine on it's own.

Robbin in Texas September 21, 2006

Obviously your friend who is serving this recipe of yours in his restaurant knows a good soup when he tastes it! Great soup and one I'll be repeating. Although I love olives I only added about a quarter of a cup. Loved the red pepper flakes and passed the hot sauce at the table. This family of soup lovers thank you Key Wee for sharing your recipe. I have added it to my soup collection.

Gerry January 21, 2006