Quick and Easy Tex Mex Chicken Soup

Name: Quick and Easy Tex Mex Chicken Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 can stewed tomatoes; 2 cloves garlic minced; 1 tsp cumin; 1 tsp (or more to taste) chili powder; 3 cans Swanson's Chicken Broth; 2 sweet bell peppers diced; 1 onion chopped; 2 can yellow sweet corn; 1 lb boneless skinless chicken breast cut into bite size pieces

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 can stewed tomatoes2 cloves garlic minced1 tsp cumin1 tsp (or more to taste) chili powder3 cans Swanson's Chicken Broth2 sweet bell peppers, diced1 onion, chopped2 can yellow sweet corn1 lb boneless, skinless chicken breast cut into bite size pieces

Directions

In a dutch oven, place the tomatoes, chicken broth, bell peppers, onion, and sweet corn. Stir in the garlic, cumin, and chili powder. Bring to a boil. Add chicken and return to boil. Turn on low to simmer for at least 20 minutes. Serve hot.

Garnish ideas:
Cut 4 corn tortillas into strips. Lay on a cookie sheet and spray with olive oil cooking spray. Sprinkle lightly with salt. Bake for 3-5 minutes at 350 degrees. Add these to the soup when ready to eat.

Avocado, raw shredded carrot, and lime juice taste good added to this soup when ready to eat.

Number of Servings: 8

Recipe submitted by SparkPeople user SCRAPHAPPY94.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving