Mexican Chicken Soup Recipe
This is our favorite soup recipe - Mexican Chicken Soup! It's an easy 30 minute meal that's weight watchers approved - this healthy mexican soup is a chicken soup with salsa - and it's SO easy to make and so tasty.
Servings: 4 servings
Cost: $8
Ingredients
- 1 teaspoon olive oil
- 1 medium white onion chopped
- 3 garlic cloves minced
- 2 teaspoons ground cumin
- 4 cups reduced-sodium chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 10 ounce bag frozen corn kernels
- 1 cup fat free salsa
- ½ pound cooked shredded chicken see note
- ¼ cup chopped cilantro optional
- Sour cream Shredded cheddar cheese and/or tortilla chips, for serving, optional
Instructions
- Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and garlic to the pan. Cook, stirring occasionally, until tender, about 8 minutes. Stir in the cumin and cook 1 minute.
- Add the broth, tomatoes, corn, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 10 minutes. Add the chicken to the pan; heat through. Remove the pan from the heat and stir in the cilantro if using.
- Serve the soup with sour cream, cheese and tortilla chips as desired.
Video
Notes
Note:
To cook with raw chicken: In step 1, heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a plate; set aside, then continue with onion and garlic.
To cook with raw chicken: In step 1, heat the oil in a large nonstick saucepan over medium-high heat. Add the chicken and cook until browned, about 6 minutes. Transfer the chicken to a plate; set aside, then continue with onion and garlic.
Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 13g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 1580mg | Potassium: 643mg | Fiber: 3g | Sugar: 7g | Vitamin A: 536IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 3mg
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