Southwestern CHicken Soup
- Number of Servings: 8
Ingredients
Directions
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
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.
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.
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
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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