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Tex-Mex Chicken Soup

 Tex-Mex Chicken Soup
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!
12 ServingsPrep: 10 min. Cook: 45 min.

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).
Nutritional Facts:Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth, tomatoes, corn and tomato sauce and without added salt,

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Tex-Mex Chicken Soup (continued)

Nutritional Facts: 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.