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Hob Nob Accessible

Mexican Chicken Soup


  • 8 cans low salt chicken broth
  • 1 can diced tomatoes with green chiles
  • 2 cans diced tomatoes
  • 1 3-lb bag of frozen chicken breasts or 9 chicken breasts - chopped into bite-sized pieces - already defrosted
  • 1 1/2 cups white rice
  • 3 cans corn or equivalent of frozen
  • 1 lime - juiced
  • 1 bag of tortilla chips
  • bag of shredded sharp cheddar
  • 1 container of low fat sour cream
  • Serve with green salad - bottle of dressing of choice


  1. Combine broth and tomatoes in a large stockpot and bring to a boil.
  2. Add rice and stir to combine.
  3. Cover and reduce heat to simmer for 15 minutes.
  4. Add chicken and corn and cook 5 minutes or until the chicken is cooked through.
  5. Stir occasionally.
  6. Garnish with chips, cheddar, and sour cream as desired.

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