Easy-mexican-chicken-soup-recipe, preheat oven to 350 degrees f (175 degrees c). lay chicken breasts onto a baking sheet and sprinkle with 1 tablespoon taco seasoning mix. bake for 30 to 35 minutes, cool and shred or cut into strips. step 2. Pour chicken broth, tomatoes, beans, corn, chili powder, garlic powder, cumin, and cilantro into a stockpot. bring to boil over medium-high heat. add chicken breasts to pot, reduce heat to medium, and simmer 20 minutes until chicken is cooked through. remove chicken breasts, shred meat with two forks, and return to pot., in a large nonstick skillet, saute chicken in oil until no longer pink. add water and taco seasoning; simmer, uncovered, until chicken is well coated. transfer to a 5-qt. slow cooker. stir in the v8 juice, salsa, beans and corn..
Ingredients. 1/2 teaspoon olive oil 1/3 cup frozen vegetable mix (celery, onions, and carrots) 2 cloves minced garlic 1 14oz can pinto beans, this mexican chicken soup recipe is an awesome recipe to have year-round!it comes together quickly and is bursting with flavor! make a family night into a mexican night with this easy, light and budget-friendly meal.. Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 min. or until tender, stirring frequently. add garlic and cumin; cook and stir 1 min.