Spicy Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
olive oilAny southwest or mexican spice mix will docilantro (optional)1-16oz. can petite diced tomatoes2 cups prepared chicken stock using chicken base paste1/2 lb. skinless boneless chix tenderloins1 green bell pepper1 red bell pepper1 medium onion1 cup frozen cornshredded cheddar cheese
This recipe is easy breezy and makes 4 unmeasured bowls of soup.
Dice the onion and peppers and chop your chicken into bite size pieces
Saute the onion and peppers in olive oil until they sweat and add your spices. Push them to the side and add your chicken. Allow to carmelize and brown.
Add the diced tomatoes and bring to simmer while in a separate small sauce pan you prepare your chicken stock from base. (or you could use chicken broth)
Add the stock and frozen corn and bring up to low boil. Reduce heat and simmer.
Close to serving, add chopped cilantro
At serving, add 1/4 cup shredded cheddar
Number of Servings: 4
Recipe submitted by SparkPeople user MANDALYNNS.
Dice the onion and peppers and chop your chicken into bite size pieces
Saute the onion and peppers in olive oil until they sweat and add your spices. Push them to the side and add your chicken. Allow to carmelize and brown.
Add the diced tomatoes and bring to simmer while in a separate small sauce pan you prepare your chicken stock from base. (or you could use chicken broth)
Add the stock and frozen corn and bring up to low boil. Reduce heat and simmer.
Close to serving, add chopped cilantro
At serving, add 1/4 cup shredded cheddar
Number of Servings: 4
Recipe submitted by SparkPeople user MANDALYNNS.
Nutritional Info Amount Per Serving
- Calories: 370.2
- Total Fat: 18.8 g
- Cholesterol: 56.5 mg
- Sodium: 692.7 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.8 g
- Protein: 26.4 g