Mexican Minestrone
Preparation Time

Under 30 Minutes

Total Time

1 Hour

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Mexican Minestrone

You know what makes each spoonful of this thick and hearty soup so spectacular? Thick and chunky CHI-CHI'S® Salsa.

Notes: Makes 9 cups.


3/4 cup sliced green onions

1 teaspoon minced garlic

2 tablespoons olive oil

2 cups water

2 cups shredded cooked chicken

1 (19-ounce) can white kidney beans, drained and rinsed

1 (16-ounce) jar CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium

1 (14.5-ounce) can low-sodium chicken broth

3/4 pound small red new potatoes, cooked and cut into quarters

1 cup sliced carrots

1 cup cubed red, green, yellow and/or orange bell pepper

1 cup sliced zucchini

2 bay leaves

1 teaspoon dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon grated lime peel, if desired

2 tablespoons lime juice


1. In Dutch oven, sauté onions and garlic in oil until onions are softened. Add remaining ingredients except lime juice and lime peel. Bring to a boil, stirring occasionally.
2. Reduce heat to medium-low. Cover; cook, stirring occasionally, 30 to 40 minutes or until potatoes are just tender. Stir in lime juice and lime peel, if desired. Remove bay leaves before serving.