Mexican Soup

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
1/2 cup chopped onion
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chilies, broth and cumin in a large pot over medium heat. Simmer 45 minutes.


Sopa De Lima (Mexican Lime Soup) -

9 cups chicken broth
5 skinless, boneless chicken breast halves
1 large red onion, quartered
5 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried thyme
1 tablespoon vegetable oil
4 green onions, chopped
1 large green chile pepper, seeded and chopped
2 large tomatoes, peeled and chopped
6 limes, juiced
1/2 lime
1/2 cup chopped fresh cilantro

Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot. Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve. 

Chicken Tortilla Soup -

1  teaspoon  olive oil
1  cup  chopped onion
2  garlic cloves, minced
2  cups  shredded cooked chicken breast (about 10 ounces)
1  cup  frozen whole-kernel corn
1/4  cup  dry white wine
1  tablespoon  chopped seeded jalapeƱo pepper
1  teaspoon  ground cumin
1  teaspoon  Worcestershire sauce
1/2  teaspoon  chili powder
2  (14 1/4-ounce) cans no-salt-added chicken broth
1  (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained
1  (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted
1 1/4  cups  crushed unsalted baked tortilla chips (about 16)
1/2  cup  fat-free sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes.
Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil.
Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.