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Spicy Southwest Chicken Soup

Source: dinnertonight.tamu.edu

Course: Main Course

Main Ingredient: Chicken

Yield: 5

Serves:

Ingredients

  • 2 boneless, skinless chicken breast (cooked and cubed)
  • 2 tsp canola oil
  • 12 medium onion (chopped)
  • 1 clove garlic (minced)
  • 3 tbsp canned, chopped green chilies
  • 1 tsp ground cumin
  • 12 tsp dried oregano
  • 14 tsp ground cayenne pepper
  • 2 cups canned white beans (low sodium rinsed, and drained (mash 1 cup of beans))
  • 1 cup black beans (low sodium rinsed, and drained)
  • 34 cup roasted red peppers (chopped)
  • 2 14 cup low fat, low sodium chicken broth
  • 14 cup low fat Monterey Jack cheese blend (shredded)
  • 2 tbsp fresh cilantro (chopped)
  • pepper to taste

Directions

  1. Grill or cook chicken breasts on stove top and cut into cubes.
  2. In large saucepan, heat oil.
  3. Add onions and sauté several minutes; stir in garlic and continue sautéing.
  4. Next, add chicken broth, chicken, chilies, cumin, oregano, cayenne pepper, all of the beans, and the red peppers.
  5. Bring to a boil.
  6. Remove from heat and add the cheese and cilantro. Soup is best if flavors are allowed to blend an hour or so, or make it a day ahead and reheat the next day.

Amount Per Serving (5)

  • Calories: 240
  • Protein: 21
  • Sugar: 2
  • Carbohydrate: 25
  • Fat: 6
  • Cholesterol: 45
  • Sodium: 320
  • Fiber: 8
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