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