Tex Mex Chicken Soup

Cooking Light Calories: 186 Fat: 5.4g Saturated fat: 1.3g Monounsaturated fat: 2.8g Polyunsaturated fat: 0.7g Protein: 17.9g Carbohydrate: 18.4g Fiber: 3.9g Cholesterol: 41mg Iron: 1.2mg Sodium: 571mg Calcium: 67mg

Photo by Stephanie M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    tablespoons extra-virgin olive oil

  • 1

    cup chopped onion

  • 3

    garlic cloves, minced

  • 1

    red bell pepper, chopped

  • 1

    jalapeño, seeded and minced

  • 1

    tablespoon chili powder

  • 1 1/2

    teaspoons crushed red pepper

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cumin

  • 1/2

    teaspoon black pepper

  • 3

    cups shredded rotisserie chicken

  • 2

    cups frozen whole-kernel corn

  • 4

    cups lower-sodium chicken broth

  • 2

    large tomatoes, chopped

  • 1

    (15-ounce) can no-salt-added black beans, rinsed and drained

  • 1/4

    cup chopped fresh cilantro

  • 3

    ounces queso fresco, crumbled

  • 8

    lime wedges

Directions

1. Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.

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