Mexican Chicken Soup

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(6)
  • Number of Servings: 11
Ingredients
1 small white onion1/2 green pepper1/2 red pepper2 32 oz containers chicken broth1 15 oz can black beans, rinsed and drained1 14 1/2 oz can tomatoes1 can tomatoes with chiles3 cups cooked chicken breast1 cup frozen corn1 tsp pepper1/2 tsp salt1/2 tsp ground cumin2 tbsp chopped fresh cilantro2 tbsp fresh lime juice
Directions
Saute onion and peppers in hot oil in a large Dutch oven over medium high heat for 5 minutes.
Stir in chicken broth and next 8 indredients and bring to a boil.
Reduce heat and simmer stirring occasionally, 20 minutes. Remove from heat; stir in cilantro and lime juice.
You can garnish with avacado, sour cream, additional fresh chopped cilantro and/or tortilla chips.

Number of Servings: 11

Recipe submitted by SparkPeople user TRACYPRATOR.

Servings Per Recipe: 11
Nutritional Info Amount Per Serving
  • Calories: 214.8
  • Total Fat: 4.4 g
  • Cholesterol: 37.6 mg
  • Sodium: 1,411.1 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 26.8 g

Member Reviews
  • EMILYBEMENT
    I left the beans and corn out, so it could be more low carb, pretty yummy - 10/30/09
  • SHARMN25
    Very Good! My picky children even ate it and asked for more. I didn't have the lime juice or cilantro on hand, but it was still good without it. I also added celery and crumbled 2-3 blue chips on top.Yum! - 6/2/09
  • PLGINGERICH
    A family and potluck favorite! - 11/1/08
  • RASKEW
    This is very good.Its the amount of sodium that bothers me. - 4/2/07
  • CEARA55
    This works in a crock pot very nicely. A little thin, I added chopped spinach to it. Tasty - 3/28/07