Heart Healthy
This kicked-up version adds a bit of heat to a classic chicken soup — a perfect choice on a cold evening.
Print Recipe
Mexican Chicken Soup
This kicked-up version adds a bit of heat to a classic chicken soup — a perfect choice on a cold evening.
-
Prep Time:
20
-
Cook Time:
30
-
Total Time:
50
-
Servings:
6
Ingredients
-
2 teaspoons canola oil -
1 large onion -
1 medium bell pepper -
1 medium jalapeño -
2 teaspoons cumin -
2 clove garlic OR -
1 teaspoon garlic powder -
5 cups chicken broth -
1 1/2 pounds chicken breasts -
1 15.5- ounce kidney beans -
1 15.25 ounce kernel corn -
1 large tomato -
cup cilantro
Directions
Tip: Click on step to mark as complete.
-
In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, and jalapeño for 5 minutes, or until the onion is soft and the bell pepper and jalapeño are tender-crisp. Stir in the cumin and garlic. Cook for 1 minute. -
Stir in the broth. Increase the heat to high and bring to a rapid simmer. Stir in the chicken. Cook for 5 minutes, or until no longer pink in the center. Stir in the beans, corn, tomato, and chopped cilantro. Cook, covered, over medium heat for 10 minutes. -
Garnish with the remaining sprigs of cilantro. Serve immediately.
Nutrition Facts
Mexican Chicken Soup
Calories
Protein
FiberNutrition Facts
| Calories | 281 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.5 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 73 mg | |
| Sodium | 204 mg | |
| Total Carbohydrate | 27 g | |
| Dietary Fiber | 8 g | |
| Sugars | 6 g | |
| Protein | 33 g | |
Dietary Exchanges
4 lean meat, 1 vegetable, 1 1/2 starch
-
Prep Time:
20
-
Cook Time:
30
-
Total Time:
50
-
Servings:
6
Ingredients
-
2 teaspoons canola oil -
1 large onion -
1 medium bell pepper -
1 medium jalapeño -
2 teaspoons cumin -
2 clove garlic OR -
1 teaspoon garlic powder -
5 cups chicken broth -
1 1/2 pounds chicken breasts -
1 15.5- ounce kidney beans -
1 15.25 ounce kernel corn -
1 large tomato -
cup cilantro
Directions
Tip: Click on step to mark as complete.
-
In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, bell pepper, and jalapeño for 5 minutes, or until the onion is soft and the bell pepper and jalapeño are tender-crisp. Stir in the cumin and garlic. Cook for 1 minute. -
Stir in the broth. Increase the heat to high and bring to a rapid simmer. Stir in the chicken. Cook for 5 minutes, or until no longer pink in the center. Stir in the beans, corn, tomato, and chopped cilantro. Cook, covered, over medium heat for 10 minutes. -
Garnish with the remaining sprigs of cilantro. Serve immediately.