Mexican Chicken Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 172.0
- Total Fat: 4.1 g
- Cholesterol: 37.6 mg
- Sodium: 1,098.2 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 3.8 g
- Protein: 16.6 g
View full nutritional breakdown of Mexican Chicken Soup calories by ingredient
Introduction
Delicious slightly spicy soup that's pretty quick to make. Delicious slightly spicy soup that's pretty quick to make.Number of Servings: 6
Ingredients
-
1 T olive oil
1 large yellow onion, diced
2 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
2 teaspoons chili powder
1 teasppon dried oregano
1 teaspoon ground cumin
1 quart reduced-sodium fat free chicken broth
1 1/4 pounds plum or cherry tomatoes
1 4.5 oz can green chilies
1 15 oz can hominy, drained (or 2 c frozen corn)
1/2 teaspoon salt
2 c shredded, cooked chicken
Optional:
1/3 c chopped fresh cilantro
1 ripe avocado
1-2 limes, wedged
Directions
Makes 6 servings.
1. Add the olive oil to a large pot over medium to high heat. Add onion, garlic, and jalapeno. Cook while stirring, until onion clears (about 5 minutes). Add chili powder, oregano, and cumin and cook for 1 minute more.
2. Stir in broth, tomatoes, chilies, hominy and salt. Bring to a boil. Reduce heat and simmer for 20 minutes.
3. Add chicken and simmer for 10 minutes more. (Stir in cilantro if adding.)
4. Ladle into bowls and garnish with avocado slices and lime.
Number of Servings: 6
Recipe submitted by SparkPeople user SEE_JANE.
1. Add the olive oil to a large pot over medium to high heat. Add onion, garlic, and jalapeno. Cook while stirring, until onion clears (about 5 minutes). Add chili powder, oregano, and cumin and cook for 1 minute more.
2. Stir in broth, tomatoes, chilies, hominy and salt. Bring to a boil. Reduce heat and simmer for 20 minutes.
3. Add chicken and simmer for 10 minutes more. (Stir in cilantro if adding.)
4. Ladle into bowls and garnish with avocado slices and lime.
Number of Servings: 6
Recipe submitted by SparkPeople user SEE_JANE.