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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 252.9
  • Total Fat: 7.7 g
  • Cholesterol: 30.1 mg
  • Sodium: 438.5 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 7.1 g
  • Protein: 19.3 g

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Southwest Chicken Soup (Good as Vegetarian too - substitute rice for chicken)

Submitted by: WHITNEYTEACHER
Southwest Chicken Soup (Good as Vegetarian too - substitute rice for chicken)

Introduction

This is one of my favorite recipes. The original calls for canned corn and canned black beans. I substituted frozen corn and pre-cooked dried black beans to reduce the sodium. If you want a vegetarian option I would suggest adding some brown rice instead of chicken to give you the rice/beans complete protein combo. This is one of my favorite recipes. The original calls for canned corn and canned black beans. I substituted frozen corn and pre-cooked dried black beans to reduce the sodium. If you want a vegetarian option I would suggest adding some brown rice instead of chicken to give you the rice/beans complete protein combo.
Number of Servings: 6

Ingredients

    2 Tbsp. Olive Oil
    8 oz. chicken
    1/4 cup finely diced onion
    2 garlic cloves minced
    1 tsp. ground cumin
    1/2 tsp. salt
    1/2 tsp. chili powder
    1/8 tsp. ground red pepper
    2 cups chicken broth
    2 cups frozen corn, cooked
    2 cups black beans, cooked
    1 can (14 1/2 oz.) stewed tomatoes, chopped (Mexican style is recommended but not necessary)
    2 Tbsp. chopped cilantro (add after soup is cooked - if you live in a region where cilantro isn't available you can substitute Italian Parsley)
    6 Tbsp. low fat sour cream (add after soup is cooked)

Tips

I cook mine in my crockpot. I follow the directions but add all ingredients to the crockpot instead of a soup pan and set on low for 3 - 4 hours or until we're ready to eat.


Directions

1. Heat oil in heavy skillet, medium heat. Add chicken, cook 3 - 4 minutes stirring frequently until opaque.

2. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 - 2 minutes stirring frequently.

3. In soup pan add broth, corn, beans and tomatoes. Add skillet ingredients and stir.

4. Increase heat to high, bring to a boil.

5. Reduce heat, cover and simmer 15 minutes.

6. Stir cilantro into soup and add 1 Tbsp. of sour cream to each bowl before serving.

Serving Size: makes approx. 6 large soup bowl servings

Number of Servings: 6

Recipe submitted by SparkPeople user WHITNEYTEACHER.






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