Tex-Mex Chicken Soup

Name: Tex-Mex Chicken Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5
Ingredients: 2 Pounds skinless boneless chicken breasts; 2 cups water; 1 14 oz. can beef broth; 1 14 oz. can chicken broth; 1 14 oz. can Mexican-recipe stewed tomatoes; 1 cup corn (canned or frozen); 1 4 oz. can chopped green chiles; 1/2 teaspoon ground cumin; 1/8 teaspoon ground black pepper; Diced Jalapenos to taste (I use approx. 1 TBL for a moderate spicy taste); Tortilla Chips; 1 cup shredded Monterey Jack Cheese (I use reduced calorie shredded Mexican Cheese); Lime wedges

Minutes to Prepare: 5
Minutes to Cook: 25

Number of Servings: 5

Ingredients

2 Pounds skinless, boneless chicken breasts2 cups water1 14 oz. can beef broth1 14 oz. can chicken broth1 14 oz. can Mexican-recipe stewed tomatoes1 cup corn (canned or frozen)1 4 oz. can chopped green chiles1/2 teaspoon ground cumin1/8 teaspoon ground black pepperDiced Jalapenos to taste (I use approx. 1 TBL for a moderate spicy taste)Tortilla Chips1 cup shredded Monterey Jack Cheese (I use reduced calorie shredded Mexican Cheese)Lime wedges

Directions

Cut chicken into 1-inch cubes; set aside. In a large saucepan combine water, beef broth, chicken broth, and undrained stewed tomatoes. Bring to a boil. Add chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili peppers, cumin and pepper. Simmer covered 10 minutes more. To serve, place crushed tortilla chips into each serving bowl. Ladle soup over tortilla chips. Sprinkle cheese on top, and serve with lime wedges.

Number of Servings: 5

Recipe submitted by SparkPeople user OPTIMISTIC12.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 280.6
Total Fat: 3.2 g
Cholesterol: 105.2 mg
Sodium: 1,386.4 mg
Total Carbs: 14.6 g
Dietary Fiber: 1.7 g
Protein: 47.4 g

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