Rating: 4 stars
24 Ratings
  • 5 star values: 10
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0

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.

Kate Parham
Recipe by Cooking Light June 2012

Gallery

Credit: Johnny Autry

Recipe Summary

Yield:
Serves 8 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

186 calories; fat 5.4g; saturated fat 1.3g; mono fat 2.8g; poly fat 0.7g; protein 17.9g; carbohydrates 18.4g; fiber 3.9g; cholesterol 41mg; iron 1.2mg; sodium 571mg; calcium 67mg.
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