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This colorful and spicy Mexican soup is made with simply seasoned chicken and stewed tomatoes. Sprinkle shredded Jack cheese on top of each bowl and serve with tortilla chips.
Ingredients
- 3 cooked, boneless chicken breast halves, shredded
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can kidney beans
- 1 (14.5 ounce) can stewed tomatoes
- 1 cup whole kernel corn
- ½ cup chopped onion
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 1 (4 ounce) can chopped green chile peppers
- 1 tablespoon ground cumin
Directions
Step 1
Combine cooked chicken, chicken broth, kidney beans, stewed tomatoes, corn, onion, bell peppers, chile peppers, and cumin in a large pot over medium heat. Simmer for 45 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 336 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 10% |
| Cholesterol62mg | 21% |
| Sodium841mg | 37% |
| Total Carbohydrate38g | 14% |
| Dietary Fiber10g | 35% |
| Total Sugars8g | |
| Protein32g | |
| Vitamin C48mg | 239% |
| Calcium101mg | 8% |
| Iron5mg | 28% |
| Potassium601mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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