Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

"I like Mexican spices and came up with this simple chicken soup recipe. My husband enjoys the flavors, and I love how quick it is to make." -Laura Sozio, Charlotte, NC

Recipe by Cooking Light January 2005

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups soup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.

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Nutrition Facts

207 calories; calories from fat 32%; fat 7.4g; saturated fat 2.4g; mono fat 2.8g; poly fat 1.2g; protein 22.3g; carbohydrates 12.6g; fiber 3g; cholesterol 51mg; iron 1.9mg; sodium 804mg; calcium 112mg.
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