TEX-MEX CHICKEN SOUP

TEX-MEX CHICKEN SOUP image

Categories Soup/Stew Bean Chicken Low Cal Corn Fall Winter

Yield 8 1 cup

Number Of Ingredients 18

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Ingredients

1 1/2 tablespoons extra-virgin olive oil $
1 cup chopped onion $
3 garlic cloves, minced
1 red bell pepper, chopped
1 jalapeño, seeded and minced
1 tablespoon chili powder
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt $
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3 cups shredded rotisserie chicken
2 cups frozen whole-kernel corn
4 cups lower-sodium chicken broth
2 large tomatoes, chopped $
1 (15-ounce) can no-salt-added black beans, rinsed and drained $
1/4 cup chopped fresh cilantro
3 ounces queso fresco, crumbled
8 lime wedges $

Steps:

1. Heat a Dutch oven over medium-high heat. Add oil, onion, and next 3 ingredients; sauté 3 minutes. Add chili powder and next 4 ingredients; sauté 30 seconds. Add chicken and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Top evenly with cilantro and queso. Serve with lime.

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Butsha makendlana

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This soup is amazing! I will definitely be making it again.

abdalgafar ayman Elsayad

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I'm not sure what I did wrong, but my soup turned out really watery. I think I might have added too much broth.

Umer Layyah

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I found this soup to be a little bland. I think it could use some more seasoning.

Jiyana Harris

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This soup is a little too spicy for me, but I still enjoyed it. I think it would be perfect for people who like spicy food.

Albert Davis

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I've made this soup several times, and it's always a hit with my family. It's a great way to get them to eat their vegetables.

Paula Curtis

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This soup is a great way to use up leftover chicken. I always have a few pieces of chicken left over after I make a roast chicken, and this soup is the perfect way to use them up.