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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 251.3
  • Total Fat: 5.8 g
  • Cholesterol: 42.2 mg
  • Sodium: 1,545.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 28.3 g

View full nutritional breakdown of Southwestern CHicken Soup calories by ingredient
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Southwestern CHicken Soup

Submitted by: STACYB15

Introduction

I found this easy soup in the magazine, Light and Tasty I found this easy soup in the magazine, Light and Tasty
Number of Servings: 8

Ingredients

    1 can (49 1/2) oz reduced sodium Chx broth
    1 can (14 1/2 oz) crushed tomatoes
    1 can (14 1/2 oz) diced tomatoes
    1 lb B/l s/l chicken breast, cut into 1/2 inch cubes
    1 Large onion, chopped
    1/3 cup Minced fresh cilantro or parsley
    1 can (4 oz) diced green chilies
    1 clove Garlic, minced
    1 tsp Chili powder
    1 tsp Ground cumin
    1/2 tsp Dried oregano
    1/4 tsp Cayenne pepper
    3 cups Frozen corn, thawed
    Baked tortilla chips
    1 cup ( 4oz) shredded reduced-fat cheddar cheese or mexican cheese blend

Directions

1. in a large suace pan, combine first 12 ingredients. bring to biol. Reduce heat and cover and simmer for 1 hour.

2. add corn and cook 10 minutes longer

3. top each serving with tortilla chips and sprinkle with cheese

Makes 8 1-1/2 cup servings


Number of Servings: 8

Recipe submitted by SparkPeople user STACYB15.






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Member Ratings For This Recipe

  • Excellent. However take care to add in the calories for the chips as they do not look like they are in the calculations per ingredient. Worthwhile to make it though. - 5/13/12

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  • My family loved this soup and it was so easy to make! This one is a keeper!! - 2/16/11

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  • I made this soup because we all had the flu. it was great for opening up the sinuses due to the spices and the only thing I did differently was added a can of rotel (tomatoes and green chilis) instead of crushed tomatoes and I did not use cheese or chips. I will be making this again and again! - 10/13/08

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