Entrées Snacks Soups

Spicy Chicken Mexicali Soup

  • 0:45 TIME
  • Difficulty
  • 18 portions
  • 84 calories



Olive oil 2 tbsp
Onion, diced 6.75 oz
Garlic, minced 1 tbsp
Water 3 qt
Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound 3 tbsp
Black beans, cooked 1.5 lb
Tomato, diced in juice 3 cup
Salsa, thick and chunky, medium 2 cup
Red pepper, roasted, canned and drained, chopped 6.5 oz
Minor's Red Chile Adobo Flavor Concentrate Gluten Free 6 x 13.6 ounces 1.5 tbsp


  1. In a 2-3 gallon stockpot, heat oil. Sauté onions until translucent; add garlic and sauté for 30 seconds.
  2. Add water, Chicken Base, black beans, tomatoes, salsa, peppers and Red Chile Adobo Flavor Concentrate, mixing well. Bring to a simmer and simmer for 15-20 minutes.
  3. After beans soften, blend using immersible blender. Continue simmering.
  4. Season to taste and remove from heat. Hold on soup station.

Nutritional Information

Average nutritional values per portion

Unit Per Serving
Energy 84 kcal
Protein 4 g
Fats, total 2 g
Carbohydrate, total 12 g
Sugars, total 2 g
Fats, saturated 0 g
Fiber, total dietary 4 g
Sodium 420 mg
Calcium 20 mg
Cholesterol 1 mg
Iron 1 mg
Vitamin C 10 mg
Vitamin D 0 IU