Mexican chicken soup
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Combine tomatoes, beans, corn, and chicken for a hearty Mexican-spiced soup. It is a great lunchtime edition anytime of the year!
Number of servings: 8
Serving size: 1 cup
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
Time needed: 20 minutes preparation; 30 minutes cook time
- 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.
|Total Fat:||3 g|
|Saturated Fat:||1 g|
|Total Carbohydrate:||23 g|
|Dietary Fiber:||5 g|
|Total Sugar:||5.2 g|
Sodium will be higher if regular (vs. no salt added) canned vegetables are used.
Allergens: Check package ingredients
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.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
Preparing dry beans and whole dry peas (PDF) — Save money and time by preparing your own dried beans and peas.
Vegetable soup with chicken — Turn readily available vegetables into a hearty soup. This one pot soup can be prepared quickly for lunch or dinner.