Mexican Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 cup (8 fl oz) Chicken Broth 30 oz Chicken, thigh, with bone, skin removed, grilled 1 cup Yellow Sweet Corn, Canned 1 cup Black Beans - canned - Kroger 8 oz diced green chilis, 1can (by LYNNRJ1) 16 oz Pico de Gallo 20 tbsp Kroger Thick & Chunky Salsa Medium (by ALISHASAYS) 3 serving Avocado * - From Chile (1 avocado) 1 cup Kraft Finely Shredded Sharp Cheddar Cheese
1. Season chicken thighs well and grill.
2. Add Chicken broth to a stock pot. Use medium/hot heat.
3. Add corn, beans, chilis, pico, and salsa to the pot.
4. Cut chicken into chunks and add to the pot.
5. Turn heat to simmer. Let simmer for 10 minutes
6. place soup into bowls.
7. Add cheese and avocado on top
Serving Size: Makes 10 bowls of soup
Number of Servings: 10
Recipe submitted by SparkPeople user ROGUETEACHER.
2. Add Chicken broth to a stock pot. Use medium/hot heat.
3. Add corn, beans, chilis, pico, and salsa to the pot.
4. Cut chicken into chunks and add to the pot.
5. Turn heat to simmer. Let simmer for 10 minutes
6. place soup into bowls.
7. Add cheese and avocado on top
Serving Size: Makes 10 bowls of soup
Number of Servings: 10
Recipe submitted by SparkPeople user ROGUETEACHER.
Nutritional Info Amount Per Serving
- Calories: 292.8
- Total Fat: 20.1 g
- Cholesterol: 14.0 mg
- Sodium: 1,339.1 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 6.0 g
- Protein: 21.9 g
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