Tex-Mex Chicken Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 280.6
  • Total Fat: 3.2 g
  • Cholesterol: 105.2 mg
  • Sodium: 1,386.4 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 47.4 g

View full nutritional breakdown of Tex-Mex Chicken Soup calories by ingredient


Introduction

This makes a hearty meal when served with Tortilla Chips and topped with Cheese. I make a double batch because my family loves this soup, and they always want left overs. This makes a hearty meal when served with Tortilla Chips and topped with Cheese. I make a double batch because my family loves this soup, and they always want left overs.
Number of Servings: 5

Ingredients

    2 Pounds skinless, boneless chicken breasts
    2 cups water
    1 14 oz. can beef broth
    1 14 oz. can chicken broth
    1 14 oz. can Mexican-recipe stewed tomatoes
    1 cup corn (canned or frozen)
    1 4 oz. can chopped green chiles
    1/2 teaspoon ground cumin
    1/8 teaspoon ground black pepper
    Diced Jalapenos to taste (I use approx. 1 TBL for a moderate spicy taste)
    Tortilla Chips
    1 cup shredded Monterey Jack Cheese (I use reduced calorie shredded Mexican Cheese)
    Lime wedges

Directions

Cut chicken into 1-inch cubes; set aside. In a large saucepan combine water, beef broth, chicken broth, and undrained stewed tomatoes. Bring to a boil. Add chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili peppers, cumin and pepper. Simmer covered 10 minutes more. To serve, place crushed tortilla chips into each serving bowl. Ladle soup over tortilla chips. Sprinkle cheese on top, and serve with lime wedges.

Number of Servings: 5

Recipe submitted by SparkPeople user OPTIMISTIC12.