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Mexican Chicken Soup

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4.7 of 5 (6)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 188.6

Total Fat: 5.7 g
Cholesterol: 41.2 mg
Sodium: 1,012.9 mg
Total Carbs: 12.4 g
Dietary Fiber: 2.3 g
Protein: 22.6 g

View full nutritional breakdown of Mexican Chicken Soup calories by ingredient

Introduction

This is your basic chicken tortilla soup without the tortilla's factored into the bottom line calorie total. It is a pretty fast and filling lunch or dinner that you can throw together using an already cooked rotisserie chicken from the grocery store. Fee free to customize it any way you see fit. This is your basic chicken tortilla soup without the tortilla's factored into the bottom line calorie total. It is a pretty fast and filling lunch or dinner that you can throw together using an already cooked rotisserie chicken from the grocery store. Fee free to customize it any way you see fit.

Number of Servings: 8

Ingredients

1 red onion

1 yellow onion

1 tsp minced garlic

1 tbs olive oil

1 tbs chili powder

1 tsp oregano

1 tsp ground cumin

1 tsp worcestershire sauce

2 (14 oz) cans diced tomatoes

1 (7 oz) can diced green chiles

4 cups chicken stock (use this chickens carcass for your next batch)

1 (14 oz) can water

1 bay leaf

1 cup frozen corn

1 rotisserie chicken - skin and bones removed, shredded

+++Optional Toppings+++

fried tortilla strips

diced avocados

shredded cheese

chopped green onions

sour cream

Directions

1. Saute onion and garlic in oil in a medium stock pot until soft.
2. Add chili powder, oregano, ground cumin, worcestershire sauce, diced tomatoes, green chiles, chicken stock, water, bay leaf. Bring to a boil and simmer for 10 to 15 minutes.
3. Add corn and shredded chicken and simmer about 10 to 15 minutes more.
4. Serve in shallow soup bowls and top with any or all of the optional toppings listed.
5. Enjoy

Number of Servings: 8

Recipe submitted by SparkPeople user SHANNONM99.