Mexican Chicken Soup
- Number of Servings: 8
Ingredients
Directions
1 red onion1 yellow onion1 tsp minced garlic1 tbs olive oil1 tbs chili powder1 tsp oregano1 tsp ground cumin1 tsp worcestershire sauce2 (14 oz) cans diced tomatoes1 (7 oz) can diced green chiles4 cups chicken stock (use this chickens carcass for your next batch)1 (14 oz) can water1 bay leaf1 cup frozen corn1 rotisserie chicken - skin and bones removed, shredded+++Optional Toppings+++fried tortilla stripsdiced avocadosshredded cheesechopped green onionssour cream
1. Saute onion and garlic in oil in a medium stock pot until soft.
2. Add chili powder, oregano, ground cumin, worcestershire sauce, diced tomatoes, green chiles, chicken stock, water, bay leaf. Bring to a boil and simmer for 10 to 15 minutes.
3. Add corn and shredded chicken and simmer about 10 to 15 minutes more.
4. Serve in shallow soup bowls and top with any or all of the optional toppings listed.
5. Enjoy
Number of Servings: 8
Recipe submitted by SparkPeople user SHANNONM99.
2. Add chili powder, oregano, ground cumin, worcestershire sauce, diced tomatoes, green chiles, chicken stock, water, bay leaf. Bring to a boil and simmer for 10 to 15 minutes.
3. Add corn and shredded chicken and simmer about 10 to 15 minutes more.
4. Serve in shallow soup bowls and top with any or all of the optional toppings listed.
5. Enjoy
Number of Servings: 8
Recipe submitted by SparkPeople user SHANNONM99.
Nutritional Info Amount Per Serving
- Calories: 188.6
- Total Fat: 5.7 g
- Cholesterol: 41.2 mg
- Sodium: 1,012.9 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.3 g
- Protein: 22.6 g
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