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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 369.8
  • Total Fat: 6.8 g
  • Cholesterol: 71.8 mg
  • Sodium: 1,331.9 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 12.6 g
  • Protein: 40.6 g

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

Submitted by: DANYMAN

Introduction

Can be as spicy as you like, we use a medium salsa Can be as spicy as you like, we use a medium salsa
Number of Servings: 6

Ingredients

    3 Chicken breasts, boneless, skinless - small cubes or shredded
    2 tbsp olive oil
    2 14.5 oz cans of chicken broth
    1 cup green beans (if in season)
    2 cloves garlic, minced
    2 cans red kidney beans, drained
    2 cans tomatoes, diced
    1 red pepper, diced
    1 diced zucchini
    1 cup frozen corn
    1 cup salsa
    1/8 tsp cayenne pepper

Directions

I use 1 large pot to cook everything
Stir fry the chicken pieces in olive oil, medium high heat. Do not over cook. Set aside.
bring 2 cans of broth, green beans, and garlic to boil.
Add canned tomatoes and canned kidney beans
Simmer for 5 minutes.
Add red pepper, frozen corn and zucchini
Stir in salsa and cayenne pepper
Continue simmering until vegetables cooked.
Add chicken, let meat warm for 1 minute.
Serve in bowls



Number of Servings: 6

Recipe submitted by SparkPeople user DANYMAN.






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