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Tex-Mex Chicken Soup Recipe

Tex-Mex Chicken Soup Recipe photo by Taste of Home

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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!

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Tex-Mex Chicken Soup Recipe

Prep: 10 min. Cook: 45 min.

Yield: 12 Servings

10 45 55

Ingredients

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
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 stockpot, saute onion in oil until tender. Add garlic; cook 1 minute longer. 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).

Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth, tomatoes, corn and tomato sauce and without added salt, cheese and tortilla chips) equals 1 vegetable, 12 starch, 1/2 fat; also, 91 calories, 109 mg sodium, 21 mg cholesterol, 10 gm carbohydrate, 8 gm protein, 3 gm fat.

Originally published as Tex-Mex Chicken Soup in Country Chicken Cookbook , p29

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Tex-Mex Chicken Soup

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Reviewed on Dec. 31, 2011 by Pentastic

This was very easy to prepare using common ingridients. I used a store bought roasted chicken to cut down on prep time. I added tortilla chips, cheese, and avacado as toppings. My family ate the whole pot in one sitting.