Spicy Chicken Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 370.2
- Total Fat: 18.8 g
- Cholesterol: 56.5 mg
- Sodium: 692.7 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.8 g
- Protein: 26.4 g
View full nutritional breakdown of Spicy Chicken Soup calories by ingredient
Introduction
This soup is tastey and fast This soup is tastey and fastNumber of Servings: 4
Ingredients
-
olive oil
Any southwest or mexican spice mix will do
cilantro (optional)
1-16oz. can petite diced tomatoes
2 cups prepared chicken stock using chicken base paste
1/2 lb. skinless boneless chix tenderloins
1 green bell pepper
1 red bell pepper
1 medium onion
1 cup frozen corn
shredded cheddar cheese
Directions
This recipe is easy breezy and makes 4 unmeasured bowls of soup.
Dice the onion and peppers and chop your chicken into bite size pieces
Saute the onion and peppers in olive oil until they sweat and add your spices. Push them to the side and add your chicken. Allow to carmelize and brown.
Add the diced tomatoes and bring to simmer while in a separate small sauce pan you prepare your chicken stock from base. (or you could use chicken broth)
Add the stock and frozen corn and bring up to low boil. Reduce heat and simmer.
Close to serving, add chopped cilantro
At serving, add 1/4 cup shredded cheddar
Number of Servings: 4
Recipe submitted by SparkPeople user MANDALYNNS.
Dice the onion and peppers and chop your chicken into bite size pieces
Saute the onion and peppers in olive oil until they sweat and add your spices. Push them to the side and add your chicken. Allow to carmelize and brown.
Add the diced tomatoes and bring to simmer while in a separate small sauce pan you prepare your chicken stock from base. (or you could use chicken broth)
Add the stock and frozen corn and bring up to low boil. Reduce heat and simmer.
Close to serving, add chopped cilantro
At serving, add 1/4 cup shredded cheddar
Number of Servings: 4
Recipe submitted by SparkPeople user MANDALYNNS.
