Chicken Soup with Latin Flavors
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups cooked leftover chicken - chopped or shredded1 cup fresh corn (cut from 2 ears of corn)2 stalks celery chopped2 medium carrots choppes1 medium onion chopped1/2 jalapeno thinly sliced and chopped (remove seeds/membranes)2 cloves garlic finely chopped1/2 cup loosely packed fresh cilantro1/2 lime juiced (between 1-2 TBs)1 can black beans - rinsed1.5 cup water32 oz Low Sodium Chicken broth1 tsp ground cumin2 plum tomatoes coarsely chopped1 TB olive oil
1.In 5- to 6-quart saucepot, heat oil over low heat until hot. Add garlic, carrots, celery, onion and jalapeno, and cook, covered, 8 to 10 minutes or until vegetables are tender, stirring frequently. Add cumin and cook 30 seconds, stirring. Add broth and water to vegetable mixture; cover saucepot and heat to boiling over high heat.
2.Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.
3.Ladle soup into 4 warm large soup bowls. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.
Serving Size: 4 - huge servings
2.Stir corn kernels, lime juice, chicken pieces, and chopped cilantro into broth mixture in saucepot; heat to boiling over high heat. Remove saucepot from heat; stir in chopped tomatoes.
3.Ladle soup into 4 warm large soup bowls. Serve with lime wedges to squeeze over soup. Accompany with tortilla chips to crush into soup if you like.
Serving Size: 4 - huge servings
Nutritional Info Amount Per Serving
- Calories: 334.1
- Total Fat: 6.0 g
- Cholesterol: 65.7 mg
- Sodium: 695.9 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 9.5 g
- Protein: 37.8 g
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