Tex Mex Chicken Soup

By á-2233

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

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

Preparation

Step 1

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.