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Southwest Chicken Soup

Source: dinnertonight.tamu.edu

Course: Soup

Cuisine: American

Main Ingredient: Chicken

Yield: 350g

Serves:

Ingredients

  • 1 teaspoon olive oil
  • 12 cup onion (chopped)
  • 2 teaspoons minced garlic
  • 2 cups chicken breasts (chopped cooked)
  • 1 16 ounce can pinto beans (no-salt rinsed and drained)
  • 1 14.5 ounce can diced tomatoes (reduced-sodium un-drained)
  • 1 8 1/4 ounce can whole kernel corn (low-sodium un-drained)
  • 1 4.5 ounce can green chilies (chopped un-drained)
  • 1 14.5 ounce can chicken broth (reduced-sodium)
  • 12 teaspoon ground cumin
  • 6 tablespoons sour cream (reduced-fat)

Directions

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add onion and garlic; saute 2 to 3 minutes.
  3. Add chicken and next 8 ingredients.
  4. Bring to a boil; reduce heat, and simmer 15 minutes.
  5. Ladle soup into bowls; top with sour cream.

Amount Per Serving (6)

  • Calories: 210
  • Protein: 20
  • Sugar: 6
  • Carbohydrate: 22
  • Fat: 5
  • Cholesterol: 45
  • Sodium: 440
  • Fiber: 6
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