Chicken Tomato Soup, Mexican Style
![photo by Stephy Jo](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/52/97/20/sPp2npUTSWucMLoOXWpi_20170102_125734.jpg)
photo by Stephy Jo
![photo by Stephy Jo](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/submissions/recipe/2001303066/FEXHNzh0RPCNhzHp4xoO_20170102_125738.jpg)
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
10 cups
- Serves:
- 8-10
ingredients
- 1 pan sprayed with cooking spray
- 1 tablespoon garlic, minced
- 2 teaspoons ground cumin
- 1 (48 ounce) can V8 vegetable juice
- 3 tablespoons lime juice
- 1 (10 ounce) can rotel hot diced tomatoes
- 1 (10 ounce) can rotel mild diced tomatoes
- 2 cups leftover chicken breasts, shredded
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn
- 2 tablespoons fresh cilantro, chopped
- chili powder (optional)
directions
- Sauté the garlic and cumin briefly in a soup pot sprayed with cooking spray.
- Add the rest of the ingredients.
- Bring to a boil, reduce heat and simmer at least 30 minutes.
Questions & Replies
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Stephy Jo
Alexandria, Minnesota