Mexican Chicken Soup

Serves 1/4

Mexican Chicken Soup
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  • 2 tsp vegetable oil
  • 2 chicken breasts, boneless and skinless, cubed
  • 5 tbsp flour
  • 1 cup tomato sauce
  • 1/2 cup milk
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 4 cups chicken broth
  • 1 cup old cheddar cheese, grated


  1. In large stock pot heat oil over medium high heat. Add the chicken and saute until browned.
  2. Add the flour and mix until coating the chicken for about 2 minutes.
  3. Add the tomato paste, milk and spices and mix well. Add the chicken broth.
  4. Reduce heat and simmer covered for 20 minutes.
  5. Serve with grated cheese on top and corn chips on the side.
Recipe Type: Side Dishes


In a large saucepan over medium heat, add the oil.

Add the cubed chicken.

Cook until nicely browned and almost cooked.

Add the tomato sauce.

Add the milk.

Stir in the spices.

Add the chicken broth and simmer for 20 minutes.

Serve this soup with a sprinkle of cheese and your favorite tortilla or corn chip.


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