Tex-Mex Chicken Soup

Name: Tex-Mex Chicken Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings (3 quarts).
Cuisine: North America, Mexican
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

TOTAL TIME: Prep: 10 min. Cook: 45 min. YIELD: 12 servings (3 quarts).

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!

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

1. 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.

Nutrition Facts

1 cup: 110 calories, 4g fat (1g saturated fat), 31mg cholesterol, 296mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 12 starch, 1 vegetable, 1/2 fat.

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