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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.6
  • Total Fat: 8.9 g
  • Cholesterol: 28.6 mg
  • Sodium: 946.2 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 11.8 g

View full nutritional breakdown of Mexican Chicken Soup calories by ingredient
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Mexican Chicken Soup

Submitted by: GRASSHOPPAHHH

Introduction

Made this up based on tortilla soup that was too salty, and the need for chicken soup while I was sick. Serve with cornbread, guacamole, and a drop of nonfat plain yogurt. Spicy and great! Made this up based on tortilla soup that was too salty, and the need for chicken soup while I was sick. Serve with cornbread, guacamole, and a drop of nonfat plain yogurt. Spicy and great!
Number of Servings: 4

Ingredients

    2 tbsp olive oil
    one small onion, chopped
    one large red pepper, chopped
    approx 1/4 cup sliced jalapenos, drained if in jar
    one clove elephant garlic (approx 3 cloves normal)
    2 chicken thighs, bone and skin removed'
    approx 1 tsp each salt, pepper, coriander, cumin and cayenne pepper
    2 cups low sodium chicken broth
    1 32 oz can crushed tomatoes

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Directions

Sautee pepper, onion and garlic in olive oil. Season chicken thighs with spices and add to same pan, cooking most of the way. When peppers, onion and garlic are sauteed, transfer chicken to pot with broth and simmer, pulling apart chicken. Meanwhile process sauteed ingredients in food processor. I added extra cumin and the juice of half a lime at this point. When you have pulled all the chicken apart, add the processed mixture and the can of crushed tomatoes. Simmer at least 30 min, stirring occasionally, or until ready to eat. Will cure the common cold!

Number of Servings: 4

Recipe submitted by SparkPeople user BETHIEWILCOX.






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