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$Tex-Mex Chicken Soup$ Photo by: Photo: Johnny Autry

Tex-Mex Chicken Soup

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.

Cooking Light JUNE 2012

Yield: Serves 8 (serving size: 1 cup)

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. 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.

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

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Tex-Mex Chicken Soup recipe