Easy Southwestern Chicken Soup Recipe

Easy Southwestern Chicken Soup Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This is the first recipe I've ever devised in its entirety. I like it a little spicy, but it can easily be modified to suit anyone's tastes.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Easy Southwestern Chicken Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Easy Southwestern Chicken Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 can (12 ounces) tomato paste
1 can (10-1/2 ounces) condensed beef broth, undiluted
1-1/2 cups diced cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 green onions, sliced
2 to 3 tablespoons chili powder
1 can (4 ounces) chopped green chilies
1-2/3 cups water

Directions

In a large saucepan, combine tomato paste and broth. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Yield: 6 servings.

Nutritional Facts One serving (prepared with low-sodium beef broth and salt-free tomato paste) equals 224 calories, 3 g fat (0 saturated fat), 21 mg cholesterol, 631 mg sodium, 32 g carbohydrate, 0 fiber, 20 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 lean meat, 1 vegetable.

Originally published as Southwestern Chicken Soup in Country October/November 1993, p51

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia