Tex-Mex Chicken Soup

Photo: Johnny Autry

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.

Yield: Serves 8 (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 5.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.9g
  • Carbohydrate: 18.4g
  • Fiber: 3.9g
  • Cholesterol: 41mg
  • Iron: 1.2mg
  • Sodium: 571mg
  • Calcium: 67mg

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

Preparation

  1. 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.
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