Mexican Chicken Bean Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
2 tsp. canola oil1 large onion, diced (@ 1 cup)1 large clove garlic, minced1 1/2 tsp. chili powder1/4 tsp. ground cumin1/4 tsp. dried oregano1/2 tsp. dried cilantro1 small can rotel zesty tomato and chili sauce (can use tomato sauce instead)1 15 oz. can Del Monte Mexican stewed tomatoes with juices1 lb. chicken cut into bite sized pieces (raw) (I used raw chicken tenders removed from the full breast)1 can black beans, drained and rinsed3 1/2 cups chicken brothGarnish with (optional):Cheddar CheeseSour CreamTortilla ChipsFresh CilantroGreen Onions
Directions
heat oil in soup pot on medium high and saute onions until soft. Add garlic, chili powder, cumin, oregano and dried cilantro. Saute until fragrant, about 20 seconds. Add broth, chicken, black beans, rotel sauce and mexican stewed tomatoes. Heat on high heat until boiling. Reduce heat to low and simmer for 15 minutes. Can simmer for longer if desired.

Garnish with tortilla strips, cheddar cheese, sour cream, green onions, and/or fresh cilantro if desired.

Serving Size: Makes 4 dinner sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user MRSWESTY.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 351.2
  • Total Fat: 7.5 g
  • Cholesterol: 66.7 mg
  • Sodium: 1,731.4 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 9.8 g
  • Protein: 37.1 g

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