Southwest Chicken Soup (Good as Vegetarian too - substitute rice for chicken)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp. Olive Oil8 oz. chicken1/4 cup finely diced onion2 garlic cloves minced1 tsp. ground cumin1/2 tsp. salt1/2 tsp. chili powder1/8 tsp. ground red pepper2 cups chicken broth2 cups frozen corn, cooked2 cups black beans, cooked1 can (14 1/2 oz.) stewed tomatoes, chopped (Mexican style is recommended but not necessary)2 Tbsp. chopped cilantro (add after soup is cooked - if you live in a region where cilantro isn't available you can substitute Italian Parsley)6 Tbsp. low fat sour cream (add after soup is cooked)
1. Heat oil in heavy skillet, medium heat. Add chicken, cook 3 - 4 minutes stirring frequently until opaque.
2. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 - 2 minutes stirring frequently.
3. In soup pan add broth, corn, beans and tomatoes. Add skillet ingredients and stir.
4. Increase heat to high, bring to a boil.
5. Reduce heat, cover and simmer 15 minutes.
6. Stir cilantro into soup and add 1 Tbsp. of sour cream to each bowl before serving.
Serving Size: makes approx. 6 large soup bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYTEACHER.
2. Stir in onion, garlic, cumin, salt, chili powder and red pepper. Cook 1 - 2 minutes stirring frequently.
3. In soup pan add broth, corn, beans and tomatoes. Add skillet ingredients and stir.
4. Increase heat to high, bring to a boil.
5. Reduce heat, cover and simmer 15 minutes.
6. Stir cilantro into soup and add 1 Tbsp. of sour cream to each bowl before serving.
Serving Size: makes approx. 6 large soup bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user WHITNEYTEACHER.
Nutritional Info Amount Per Serving
- Calories: 252.9
- Total Fat: 7.7 g
- Cholesterol: 30.1 mg
- Sodium: 438.5 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 7.1 g
- Protein: 19.3 g
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