SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 167.2
  • Total Fat: 3.2 g
  • Cholesterol: 37.9 mg
  • Sodium: 297.4 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 18.4 g

View full nutritional breakdown of Mexican Soup calories by ingredient
Report Inappropriate Recipe

Mexican Soup

Submitted by: OUIDAR

Introduction

This soup is great for packing in the veggies and is really satisfying on a cold evening. I also like that I can make a huge batch and freeze into smaller batches for single meal uses. Much faster to thaw! This soup is great for packing in the veggies and is really satisfying on a cold evening. I also like that I can make a huge batch and freeze into smaller batches for single meal uses. Much faster to thaw!
Number of Servings: 16

Ingredients

    onion, 1 medium chopped
    green pepper, 1 cup chopped
    red pepper, 1 cup chopped
    celery, 1 cup chopped
    carrots, 1 cup chopped
    hot chili peppers, 4 chopped (seeded and deveined, if less heat desired)
    canola oil, 2 tsp
    garlic, 6 cloves chopped or minced
    tinned chopped tomatoes in juice, 2 cups
    chicken stock, 8 cups
    frozen kernel corn, 2 cups
    fresh cilantro chopped, 5 Tbsp
    cayenne, 2 tsps (more or less as desired)
    ground cumin, 1.5 Tbsp
    brown sugar, 3 tsps packed
    cooked chicken breasts without skin or bone, chopped, 4
    black pepper to taste
    salt to taste
    zest and juice of 1 large lime

Directions

Heat oil in very large skillet. Saute onion, green pepper, red pepper, celery, carrots and hot chili peppers till onions becoming transparent. Add garlic and stir till fragrant. Transfer to a large stock pot and add tomatoes, chicken stock, cayenne, cumin, brown sugar, salt and black pepper. Bring to a low boil, then reduce to a slow simmer and cook for 20 minutes. Add frozen corn, cooked chicken, zest and juice of a large lime. Simmer an additional 5 minutes. Add fresh cilantro just before serving. I like this soup served over a few crumbled tortilla chips and topped with some fresh pico de gallo and reduced fat cheese. This makes 16 generous servings.

Number of Servings: 16

Recipe submitted by SparkPeople user OUIDAR.






Great Stories from around the Web


Rate This Recipe