Mexican Chicken Soup

Most of the ingredients for this easy Mexican chicken soup are probably already in your pantry. It goes together fast and makes a tummy-warming, satisfying meal.



Rotisserie chicken, from the deli, shredded or sliced

1, 15 oz. can

Mexican style diced tomatoes, undrained

1, 14.5 oz. can

Stewed toamtoes, undrained

1, 10 oz. can

Corn, drained

1 cup

Chunky salsa, prepared

2 cups


1 cup

Tortilla chips, crushed

1 Tbsp.

Cilantro, chopped

1/2 cup

Cheddar cheese, shredded


  1. In a large saucepan, combine the cans of tomatoes with their juice, corn, salsa, water and sliced chicken.

  2. Bring soup to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes, stirring occasionally

  3. Ladle soup into individual bowls. Top with tortilla chips, cheese and cilantro.

  4. Serve with a tossed salad.