Quick and Easy Tex Mex Chicken Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 229.9
- Total Fat: 2.7 g
- Cholesterol: 87.8 mg
- Sodium: 677.8 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.9 g
- Protein: 36.7 g
View full nutritional breakdown of Quick and Easy Tex Mex Chicken Soup calories by ingredient
Introduction
This took me under 30 minutes but tasted like it simmered all day This took me under 30 minutes but tasted like it simmered all dayNumber of Servings: 8
Ingredients
-
1 can stewed tomatoes
2 cloves garlic minced
1 tsp cumin
1 tsp (or more to taste) chili powder
3 cans Swanson's Chicken Broth
2 sweet bell peppers, diced
1 onion, chopped
2 can yellow sweet corn
1 lb boneless, skinless chicken breast cut into bite size pieces
Directions
In a dutch oven, place the tomatoes, chicken broth, bell peppers, onion, and sweet corn. Stir in the garlic, cumin, and chili powder. Bring to a boil. Add chicken and return to boil. Turn on low to simmer for at least 20 minutes. Serve hot.
Garnish ideas:
Cut 4 corn tortillas into strips. Lay on a cookie sheet and spray with olive oil cooking spray. Sprinkle lightly with salt. Bake for 3-5 minutes at 350 degrees. Add these to the soup when ready to eat.
Avocado, raw shredded carrot, and lime juice taste good added to this soup when ready to eat.
Number of Servings: 8
Recipe submitted by SparkPeople user SCRAPHAPPY94.
Garnish ideas:
Cut 4 corn tortillas into strips. Lay on a cookie sheet and spray with olive oil cooking spray. Sprinkle lightly with salt. Bake for 3-5 minutes at 350 degrees. Add these to the soup when ready to eat.
Avocado, raw shredded carrot, and lime juice taste good added to this soup when ready to eat.
Number of Servings: 8
Recipe submitted by SparkPeople user SCRAPHAPPY94.