18 May 2022

Creamy Mexican Chicken Soup

Mexican Soup

 A mildly spicy but creamy soup is full of goodness and flavour that the whole family will love.

Precooked rotisserie chicken adds to the flavour, though you can leave it out, add another can of beans and change the cream cheese to a vegetarian variety, and you will have a still delicious soup. 

It's a lot of cans of this and that,

but when you haven't a lot of time to whip up a hearty meal,

this easy recipe is a true go-to.

It is ready to eat in just 25 minutes!

Mexican Soup


2 x diced red onions

(You can use white onions but the red is much sweeter to taste)

1 x diced red bell pepper

2 Tablespoons Olive oil

1 x 400g can of chopped organic tomatoes

1 x 400 gram can of salsa beans in a spiced sauce

1 x 300g corn kernels (drained)

2 cups of chicken stock

2 cups of shredded cooked rotisserie chicken

1 teaspoon each of turmeric, smoked paprika and cumin

4 'generous' Tablespoons of Philadelphia cream cheese


Fry the diced onion in olive oil in a large soup pot.

When it is soft add the diced bell pepper.

Add the canned tomatoes, beans and corn kernels.

Then the chicken stock and spices.

Bring to boil.

Remove from heat and add the Philadelphia cream cheese.

Stir until creamy.

Add the shredded cooked chicken.

Warm through but do not boil.


Top with a garnish of parsley and sliced red pepper.

Serves 6.

Mexican Soup

Serve with warm bread rolls or crunchy toasted bread as an accompaniment.  

The printable recipe is HERE

You will find a pounds and ounces to grams and oven temperature conversions HERE

Grab a cuppa, and visit

 my Fine Art America gift store


'Tracey Lee Cassin Design'  


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