Mexican Chicken Soup - prepared by Renee Sweers, Nutrition and Health Program Specialist, Iowa State University Extension and Outreach
Serves: 8
Serving size: 1 cup
Cost per serving: $.82
Ingredients
- 2 15-ounce cans diced tomatoes (Mexican-style)
- 1 15-ounce can black beans, drained and rinsed
- 2 cups frozen corn or 1 15-ounce can corn, drained and rinsed
- 1 14.5-ounce can sodium-reduced chicken broth or 2 cups homemade chicken broth
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon ground cumin (optional)
- 1/4 teaspoon pepper
- 1 pound skinless, boneless chicken breast
Instructions
- Add tomatoes, beans, corn, broth, garlic, chili powder, cumin (if desired), and pepper in large saucepan.
- Remove and discard any visible fat from chicken. Cut chicken into large chunks and add to the saucepan. Heat to boiling, reduce heat and simmer, covered, for 20 minutes, or until chicken is tender.
- Remove the chicken and place on a plate; use forks to shred the chicken. Return the shredded chicken to soup.
- Serve with choice of garnishes, such as baked tortilla chips.
Nutrition information per 1 cup; 180 calories, 1.5 g fat, 635 mg. sodium, 24 g carbohydrates, 5.2 g dietary fiber, 18.7 g protein
Optional: Add chopped onion, green pepper, chopped cilantro as desired
Source: Spend Smart Eat Smart, Iowa State University Extension and Outreach, http://www.extension.iastate.edu/foodsavings/
