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Tex-Mex Chicken Soup Recipe

   
 

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     Tex-Mex Chicken Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

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

Instructions
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.
Calories- 186 Fat- 5.4g Saturated fat- 1.3g Monounsaturated fat- 2.8g Polyunsaturated fat- 0.7g Protein- 17.9g Carbohydrate- 18.4g Fiber- 3.9g Cholesterol- 41mg Iron- 1.2mg Sodium- 571mg Calcium- 67mg


Originally Submitted
6/24/2012





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