Mexican Chicken Soup Recipe

reprinted from Snack Girl to the Rescue! with permission

Serves 5, 2 cups per serving
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium green pepper, chopped
1 quart low-sodium chicken broth
1 (14-ounce) can diced tomatoes, drained
1 pound boneless, skinless chicken breasts, chopped
2 cups frozen corn kernels, or fresh corn cut off the cob
2 teaspoons ground cumin
2 teaspoons chili powder
Salt to taste
Crushed tortilla chips, for garnish (optional)
Grated Cheddar cheese, for garnish (optional)

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and green pepper and sauté until soft, about 7 minutes.

Add the chicken broth, tomatoes, chicken, corn, cumin, and chili powder to the pot and bring to a boil. Adjust to a simmer and cook until the chicken is cooked through, 12 to 15 minutes. Taste for salt and adjust the seasonings.

Garnish with crushed tortilla chips or shredded cheese if you want to bulk it up.

Without garnishes: 216 calories, 4.8 g fat, 0.8 g saturated fat, 19.9 g carbohydrates, 5.1 g sugar, 23.2 g protein, 3.4 g fiber, 220 mg sodium, 1 SmartPts

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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