Easy & Healthy Mexican Chicken Soup
 
Prep time
Cook time
Total time
 
An easy and healthy soup with chicken and mexican spices.
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 cups of chicken broth
  • 2 cups of water
  • 1 pound of cooked shredded chicken breast
  • 1 can of corn kernels, fresh or frozen
  • 1 - 15 oz can of black beans, rinsed and drained
  • 2 cans (14.5 ounces) fire roasted diced tomatoes with juice
  • 3 cloves garlic, mince
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 large red bell pepper, sliced into strips
  • 1 tablespoon of olive oil
  • 2 teaspoons of ground cumin
  • 2 teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of oregano
  • ½ tsp ground black pepper
  • Salt to taste
  • 1 jalapeno pepper, finely chopped (optional)
  • 1 teaspoon of Tabasco sauce or Hot salsa (optional)
Instructions
  1. Place a soup pot over medium heat and add olive oil. Add onions, green pepper, red pepper, garlic, jalapenos and cook until just tender.
  2. Next add chicken broth, water, tomatoes, and red pepper; cook about 15 minutes or until veggies are tender.
  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.
  4. Cover and simmer for about 30 minutes stirring every 10 minutes.
  5. Serve with baked tortilla chips. Garnish with avocado, cilantro, low fat cheese, or low fat sour cream if desired.
  6. Makes about 6 servings.
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/easyhealthymexicanchickensoup/