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Title
Mexican chicken soup
Serves
Serves:
8
Time to make
Time to make:
20 minutes preparation; 30 minutes cook time
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
- Mix all ingredients except for the chicken in a large saucepan. Add the chicken.
- Heat to boiling. Reduce heat and simmer, covered, for 20 minutes or until the chicken is tender and fully cooked.
- 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.
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Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Soups
Serving Size
Serving Size:
1 cup
Special Criteria
Special Criteria:
Family Favorites
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Nutritional Info
Nutritional Info
Serves 8
Amount per serving
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Mexican chicken soup
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