Ultimate Tex-Mex Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb chicken breasts, cut into 3/4" strips1 tbsp butter1 tbsp oil3 medium carrots, chopped3 medium celery stalk, chopped1 large onion, chopped2 cups corn - can use a bag of thawed frozen)*3 cans of low sodium chicken stock1 can of crushed tomatoes1 can of green chilies, drained2 tbsp fresh minced parsley1/4 tsp salt1/8 tsp pepper
In a dutch oven/kettle melt the butter and oil together. When melted cook the chicken until cooked through. (I added chili powder to give this more of a kick). Add the rest of the ingredients. Bring to a boil, then simmer for 20 minutes.
The recipe suggests sprinkling tortilla chips on it when serving.
*Note - the recipe called for 4 cups. Since 1 can is 14 oz, 2 cans are not quite enough, so I just used 3 cans and said it should serve 6. The original serves 4 - but I can see there is plenty and should serve at least 6 if not more!
Number of Servings: 6
Recipe submitted by SparkPeople user KMARIE0218.
The recipe suggests sprinkling tortilla chips on it when serving.
*Note - the recipe called for 4 cups. Since 1 can is 14 oz, 2 cans are not quite enough, so I just used 3 cans and said it should serve 6. The original serves 4 - but I can see there is plenty and should serve at least 6 if not more!
Number of Servings: 6
Recipe submitted by SparkPeople user KMARIE0218.
Nutritional Info Amount Per Serving
- Calories: 149.2
- Total Fat: 5.0 g
- Cholesterol: 12.0 mg
- Sodium: 690.5 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.6 g
- Protein: 8.2 g
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