TEX-MEX CHICKEN SOUP

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TEX-MEX CHICKEN SOUP image

Categories     Soup/Stew     Bean     Chicken     Low Cal     Corn     Fall     Winter

Yield 8 1 cup

Number Of Ingredients 18

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 $

Steps:

  • 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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