Southwestern CHicken Soup

(2)
  • Number of Servings: 8
Ingredients
1 can (49 1/2) oz reduced sodium Chx broth 1 can (14 1/2 oz) crushed tomatoes 1 can (14 1/2 oz) diced tomatoes 1 lb B/l s/l chicken breast, cut into 1/2 inch cubes 1 Large onion, chopped 1/3 cup Minced fresh cilantro or parsley 1 can (4 oz) diced green chilies 1 clove Garlic, minced 1 tsp Chili powder 1 tsp Ground cumin 1/2 tsp Dried oregano 1/4 tsp Cayenne pepper 3 cups Frozen corn, thawed Baked tortilla chips 1 cup ( 4oz) shredded reduced-fat cheddar cheese or mexican cheese blend
Directions
1. in a large suace pan, combine first 12 ingredients. bring to biol. Reduce heat and cover and simmer for 1 hour.

2. add corn and cook 10 minutes longer

3. top each serving with tortilla chips and sprinkle with cheese

Makes 8 1-1/2 cup servings


Number of Servings: 8

Recipe submitted by SparkPeople user STACYB15.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 251.3
  • Total Fat: 5.8 g
  • Cholesterol: 42.2 mg
  • Sodium: 1,545.7 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 28.3 g

Member Reviews
  • KATETK
    Excellent. However take care to add in the calories for the chips as they do not look like they are in the calculations per ingredient. Worthwhile to make it though. - 5/13/12
  • CKFERRERO
    My family loved this soup and it was so easy to make! This one is a keeper!! - 2/16/11
  • SKINNY1DAY
    I made this soup because we all had the flu. it was great for opening up the sinuses due to the spices and the only thing I did differently was added a can of rotel (tomatoes and green chilis) instead of crushed tomatoes and I did not use cheese or chips. I will be making this again and again! - 10/13/08