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Pinto Bean Chicken Soup

Total Time

Prep/Total Time: 20 min.


8 servings

Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve.


  • 1/3 cup all-purpose flour
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 1 can (4 ounces) chopped green chilies
  • 1 can (10 ounces) chunk white chicken
  • 8 ounces Mexican process cheese (Velveeta), cubed


  1. In a large saucepan, combine flour and broth until smooth. Stir in the corn, beans, tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the chicken and cheese; stir until cheese is melted.

Nutrition Facts

1 cup: 249 calories, 7g fat (4g saturated fat), 42mg cholesterol, 1132mg sodium, 27g carbohydrate (8g sugars, 4g fiber), 17g protein.

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