Mexican Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T olive oil1 large yellow onion, diced2 garlic cloves, finely chopped1 jalapeno, seeded and finely chopped2 teaspoons chili powder1 teasppon dried oregano1 teaspoon ground cumin1 quart reduced-sodium fat free chicken broth1 1/4 pounds plum or cherry tomatoes1 4.5 oz can green chilies1 15 oz can hominy, drained (or 2 c frozen corn)1/2 teaspoon salt2 c shredded, cooked chickenOptional:1/3 c chopped fresh cilantro1 ripe avocado1-2 limes, wedged
Makes 6 servings.
1. Add the olive oil to a large pot over medium to high heat. Add onion, garlic, and jalapeno. Cook while stirring, until onion clears (about 5 minutes). Add chili powder, oregano, and cumin and cook for 1 minute more.
2. Stir in broth, tomatoes, chilies, hominy and salt. Bring to a boil. Reduce heat and simmer for 20 minutes.
3. Add chicken and simmer for 10 minutes more. (Stir in cilantro if adding.)
4. Ladle into bowls and garnish with avocado slices and lime.
Number of Servings: 6
Recipe submitted by SparkPeople user SEE_JANE.
1. Add the olive oil to a large pot over medium to high heat. Add onion, garlic, and jalapeno. Cook while stirring, until onion clears (about 5 minutes). Add chili powder, oregano, and cumin and cook for 1 minute more.
2. Stir in broth, tomatoes, chilies, hominy and salt. Bring to a boil. Reduce heat and simmer for 20 minutes.
3. Add chicken and simmer for 10 minutes more. (Stir in cilantro if adding.)
4. Ladle into bowls and garnish with avocado slices and lime.
Number of Servings: 6
Recipe submitted by SparkPeople user SEE_JANE.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 4.1 g
- Cholesterol: 37.6 mg
- Sodium: 1,098.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.8 g
- Protein: 16.6 g
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