Easy and Quick Mexicali Soup
Enjoy a heaping bowl of this hearty and comforting Easy Avocado Mexicali Soup!! With a few ingredients dinner is ready in 30 minutes, or less.
Servings 6 – 8 servings
Calories 602kcal
Equipment
Ingredients
- 2 tablespoons (15 ml) olive oil (or any other oil of your preference)
- 4 chicken breasts, cut into 1-inch pieces
- Salt and pepper to taste
- 2 teaspoons chili powder (see notes)
- 30 oz (850 g) Diced Tomatoes with Green Chiles (3 can 10-oz each) (see notes)
- 4 cups (960 ml) chicken broth
- 30 oz (850 g) canned black beans, drained and rinsed
- 1 - 2 cups cooked rice (You can also use uncooked rice - see notes)
To Serve:
- 1 ripe avocado halved, pitted, peeled and cubed
- ½ cup cheddar cheese, sheered (optional)
- Fresh cilantro for garnishing, chopped
Instructions
- Heat the oil in a large saucepot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Season with salt and pepper to taste. Add chili powder and cook for 2 more minutes.
- Add tomatoes, chicken broth, and beans. Note: If using uncooked rice, add in this step too. Simmer over medium heat for about 20 minutes.
- Stir in cooked rice; mix to combine. Simmer for 3-4 minutes.
- Serve topped with cheese, cubed avocado, and chopped fresh cilantro, if desired.
Video
Notes
STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.
FREEZE: Let the soup cool completely and freeze for up to 2 months.
CHILI POWDER: If you don't have chili powder, you can use 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + 1/4 teaspoon ground cumin + 1/4 teaspoon dried oregano + 1/8 teaspoon cayenne pepper.
RICE: For this recipe, you can add uncooked or cooked rice (leftovers). If using uncooked rice, I recommend adding 1 cup max. Add it in step two, along with the broth, and simmer until the rice is tender. If using cooked rice (leftovers), add it at the last 4 minutes, just to warm it up.
DICED TOMATOES WITH GREEN CHILES: You can substitute for fired roasted diced tomatoes or regular diced tomatoes.
SUBSTITUTIONS AND ADDITIONS:
- MEAT: This recipe calls for chicken breasts, but you can also substitute ground beef, ground turkey, or ground chicken instead.
- VEGETABLES: You can add more vegetables to this soup if you like. Corn, peppers, and carrots are the vegetables I like to add to this soup.
- BEANS: Feel free to use your favorite beans or a mix of different beans.
- TOMATOES: For this soup, I use Rotel, diced Tomatoes with Green Chiles, but can substitute for fired roasted diced tomatoes or regular diced tomatoes.
- CHEESE: You can add any type of shredded cheese to your soup. Colby Jack or Monterey Jack are some of my go-to.
- SEASONINGS: You can skip the chili powder and add a taco seasoning (homemade or store-bought)
Nutrition
Calories: 602kcal | Carbohydrates: 59g | Protein: 51g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 1040mg | Potassium: 1389mg | Fiber: 16g | Sugar: 4g | Vitamin A: 965IU | Vitamin C: 19mg | Calcium: 177mg | Iron: 5mg