Mexican Chicken Soup Recipe

click to rate
1 vote | 2550 views






This is a super easy, healthy, & inexpensive soup to make. It can be made spicier by using
medium or hot salsa instead of mild salsa; but be sure to get thick & chunky salsa. For the 2 cups of cooked chicken breast, I cut up the breasts (about 2 large size) while they are raw into 1 inch cubes pieces. I cook them in fat-free, 50% reduced sodium chicken broth on the stove over medium heat. They cook up quickly since the pieces are so small. Be sure to get extra chicken broth to cook them in. Set them on paper towels to soak up grease and cool. Green Giant makes a can corn called Steam Crisp Mexicorn. It is whole kernel corn with chopped red & green peppers added. If you can't find it, use regular canned corn & add your own chopped peppers. About 1/2 of each. Mexican soup traditionally is topped with corn tortilla strips that have been deep fried. I cook them at a high temperature in the oven instead & they still turn out crispy.

Prep time:
Cook time:
Servings: 6 cups
Tags:

Ingredients

Cost per serving $1.05 view details
  • 2 cups cubed cooked chicken.
  • 1 (14 1/2 oz.) can fat-free 50% reduced sodium chicken broth
  • 12 oz of vegetable juice cocktail (like V-8)
  • 1 (11 oz) can Green Giant Steam Crisp Mexicorn, whole kernel corn, with red & green peppers, undrained
  • 1 cup salsa
  • 1 (4.5 oz) can chopped green chiles, drained
  • 1/4 cup chopped fresh cilantro
  • 4 (6 inch) soft corn tortillas, cut into strips

Directions

  1. Preheat oven to 425F.
  2. Place tortilla strips in non-greased baking dish. Bake at 425F for 6-8 minutes or until crisp.
  3. In large saucepan, combine the 2 cups of cooked chicken (shred if desired), 1 can chicken broth, vegetable juice cocktail, corn & pepper mix, salsa & green chiles; mix well. Bring to a boil.
  4. Reduce heat; simmer about 10 minutes or until thoroughly heated.
  5. Add cilantro & corn tortilla strips just before serving

Toolbox

Add the recipe to which day?
« Today - Apr 03 »
Today - Apr 03
April 4 - 10
April 11 - 17
April 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 225g
Recipe makes 6 servings
Calories 179  
Calories from Fat 80 45%
Total Fat 8.9g 11%
Saturated Fat 2.48g 10%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 433mg 18%
Potassium 401mg 11%
Total Carbs 12.21g 3%
Dietary Fiber 2.0g 7%
Sugars 2.05g 1%
Protein 12.74g 20%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment