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Soups
Title

Mexican chicken soup

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A bowl of Mexican chicken soup
Serves
Serves:
8
Serving Size
Serving Size:
1 cup
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Ingredients

Ingredients

  • 2 15-ounce cans diced tomatoes (Mexican-style), no salt added
  • 1 15-ounce can low sodium black beans, drained and rinsed
  • 2 cups frozen corn or 1 12-ounce canned corn, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 2 cloves garlic, minced or 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 pound skinless, boneless chicken breast, cut into large cubes
Directions

Directions

  1. Mix all ingredients except for the chicken in a large saucepan. Add the chicken.
  2. Heat to boiling. Reduce heat and simmer, covered, for 20 minutes or until the chicken is tender and fully cooked.
  3. Remove chicken and place on a plate. Use forks to shred the chicken. Once shredded, return chicken to the soup and reheat if needed.
     
Tips and Variations
Tips and Variations
  • Garnish with chopped cilantro, sliced or chopped avocado, light sour cream, or low-fat shredded cheese.
  • For more flavor, add green pepper with the tomatoes, beans, and corn.
  • To make cooked black beans from scratch, follow the instructions on Preparing Dry Beans and Whole Dry Peas at http://z.umn.edu/preparingbeans.
Nutritional Info

Nutritional Info

Serves 8
Amount per serving
Calories
175
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
36 mg
Sodium
309 mg
Total Carbohydrates
23 g
Dietary Fiber
5 g
Total Sugar
5.2 g
Protein
18 g
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A bowl of Mexican chicken soup
Mexican chicken soup
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Time to make
Time to make:
20 minutes preparation; 30 minutes cook time
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Soups
Special Criteria
Special Criteria:
Family Favorites