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Southwestern Chicken Soup Recipe

Photo by: Taste of Home

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The spices really liven up the flavor in this filling soup. I often doubles the recipe, freezing leftovers for future meals or quick lunches. My son, Rob, even prefers a bowl of it to cookies after school as a snack.—Anne Smithson, Cary, North Carolina

This recipe is:

Healthy

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8 Servings
Prep: 10 min. Cook: 1-1/4 hours

Ingredients

1 can (32 ounces) reduced-sodium chicken broth plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Tortilla chips
1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

Directions

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Yield: 8 servings.

Nutritional Analysis: One serving (1-1/2 cups soup with 3 tortilla chips and 2 tablespoons cheese) equals 234 calories, 4 g fat (2 g saturated fat), 41 mg cholesterol, 873 mg sodium, 29 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Southwestern Chicken Soup published in Light & Tasty October/November 2001, p8