Mexican Chicken Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.4
  • Total Fat: 0.9 g
  • Cholesterol: 19.2 mg
  • Sodium: 355.0 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 12.6 g

View full nutritional breakdown of Mexican Chicken Vegetable Soup calories by ingredient

Number of Servings: 12


    14 oz Chicken Boneless Skinless Chicken breast
    1 medium onion, chopped
    1/2 Red Bell Pepper, chopped
    3 large jalapenos, chopped
    3 cloves garlic, diced
    32 oz Chicken broth (I used Swanson Natural goodness)
    1 28 oz can of diced tomatoes
    1 16 oz can of whole kernal corn
    1 16 oz can of black beans
    4 medium carrots, chopped
    2 medium zucchini, quartered and sliced


Makes 12 1.3 cup servings.

Brown Chicken in large stock pot with cooking spray. Brown Onions, peppers, and garlic. Slice the chicken into small pieces and brown with the vegetables for the last couple minutes. Add Stock, Tomatoes, corn, and beans and bring to boil. Add Carrots and Zucchini and simmer for ~30 minutes or until vegetables are tender. Season to taste...I added cumin, white pepper, and will probably add oregano next time.


Number of Servings: 12

Recipe submitted by SparkPeople user HANSEBAR.