Make it a fiesta this fall! Spice up your soup with this Southwestern classic, Tex Mex chicken and corn soup. The chicken, beans, peppers and cheese make it a hearty dish that’s filling enough for a meal. You can always make this vegetarian by omitting the chicken and increasing the vegetables and beans.
2 tsp vegetable oil
1 chopped onion
2 tsp minced garlic
1 cup chopped red bell pepper
1 corn cob (kernels cut off) or 1 cup canned and drained corn niblets
1 ½ tsp chili powder
1 ½ tsp cumin powder
Salt and pepper
1 ½ cups diced rotisserie or leftover chicken
1 cup canned, drained and rinsed black beans
½ cup diced tomato
4 cups chicken stock
3 Tbsp chopped cilantro
½ cup grated Monterey Jack cheese or old cheddar
- In a large pot, heat oil and add onion. Sauté for 3 minutes and add garlic, red pepper, corn, chili powder, cumin, salt and pepper and sauté for another 3 minutes.
- Add cooked chicken, beans, tomatoes and stock. Cover and simmer for 10 minutes. Garnish with cilantro and cheese.
Prep Time: 10 minutes
Cook Time: 16 minutes
Nutritional Information per Serving
Calories 210 * Fat 9g * Saturated Fat 3g * Cholesterol 40mg * Sodium 420mg * Carbohydrates 15g * Fibre 3g * Protein 19g