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Tex-Mex Chicken Soup

Photo: Johnny Autry
Yield Serves 8 (serving size: 1 cup)
Tex-Mex Chicken Soup is chockful of flavor and a feast for the eyes as well with chunks of colorful tomato, black beans, corn, and cilantro.

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 3 cups shredded rotisserie chicken
  • 2 cups frozen whole-kernel corn
  • 4 cups lower-sodium chicken broth
  • 2 large tomatoes, chopped
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro
  • 3 ounces queso fresco, crumbled
  • 8 lime wedges

Nutrition Information

  • calories 186
  • fat 5.4 g
  • satfat 1.3 g
  • monofat 2.8 g
  • polyfat 0.7 g
  • protein 17.9 g
  • carbohydrate 18.4 g
  • fiber 3.9 g
  • cholesterol 41 mg
  • iron 1.2 mg
  • sodium 571 mg
  • calcium 67 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.