Easy & Healthy Mexican Chicken Soup
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4 out of 5 stars
(3)
Ingredients
6 servings
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large red bell pepper, sliced into strips
- 1 large onion, diced
- 1 jalapeno pepper, finely chopped (optional)
- 6 cups chicken broth
- 1 can of corn kernels, fresh or frozen
- 1 15 ounce can of black beans, rinsed and drained
- 2 cans (14.5 ounces) fire roasted diced tomatoes with juice
- 1 pound cooked shredded chicken breast
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ tsp ground black pepper
- Salt to taste
- 1 teaspoon Tabasco sauce or Hot salsa (optional)
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Preparation
Step 1
Place a soup pot over medium heat and add olive oil. Add onions, red pepper, garlic, jalapenos and cook until just tender.
Step 2
Next add chicken broth, tomatoes and cook about 10 minutes or until veggies are tender.
Step 3
Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and Tabasco sauce or salsa if you’d like it spicer.
Step 4
Cover and simmer on low for about 20 minutes stirring every so often.
Step 5
Serve with baked tortilla chips. Garnish with avocado, cilantro, low fat cheese, or low fat sour cream if desired.
Step 6
Makes about 6 servings.
Step 7
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