Tex-Mex Chicken Soup Recipe

Nutrition Facts

  • One serving:
  • One 1-cup serving (prepared with low-sodium broth, tomatoes, corn and tomato sauce and without added salt, cheese and tortilla chips)
  • Calories:
  • 110
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 296 mg
  • Carbohydrate:
  • 6 g
  • Fiber:
  • 2 g
  • Protein:
  • 12 g


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Tex-Mex Chicken Soup

Country Chicken Cookbook
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We keep busy here on our ranch. So I'm always looking for dishes that can be prepared in a hurry but are still filling an tasty. This quick and easy soup is a real winner!

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Stovetop - One-Dish

TIME: Prep: 10 min. Cook: 45 min.

Ingredients:

  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon canola oil
  • 4 cups chicken broth
  • 3 cups cubed cooked chicken
  • 3 medium zucchini, sliced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup salsa
  • 2 teaspoons ground cumin
  • 1 teaspoon salt, optional
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • Shredded cheddar cheese, optional
  • Tortilla chips, optional

Directions:

In a large soup kettle, saute the onion and garlic in oil until tender. Add the next 11 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve with cheese and tortilla chips. Yield: 12 servings (3 quarts).

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