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Photo: Johnny Autry
TEX-MEX CHICKEN SOUP
Yield: Serves 8 (serving size: 1 cup)
Ingredients
› 1 1/2 tablespoons extra-virgin
olive oil
› 1 cup chopped onion
› 3 garlic cloves, minced
› 1 red bell pepper, chopped
› 1 jalapeño, seeded and minced
› 1 tablespoon chili powder
› 1 1/2 teaspoons crushed
red pepper
› 1/2 teaspoon salt
› 1/2 teaspoon ground cumin
› 1/2 teaspoon black pepper
› 3 cups shredded rotisserie
chicken
› 2 cups frozen whole-kernel
corn
› 4 cups lower-sodium chicken
broth
› 2 large tomatoes, chopped
› 1 (15-ounce) can no-salt-added
black beans, rinsed and drained
› 1/4 cup chopped fresh cilantro
› 3 ounces queso fresco,
crumbled
› 8 lime wedges
Preparation
1. Heat a Dutch oven over
medium-high heat. Add oil,
onion and next 3 ingredients;
sauté 3 minutes. Add chili
powder and next 4 ingredients;
sauté 30 seconds. Add chicken
and next 4 ingredients; bring
to a boil. Cover, reduce heat,
and simmer 6 minutes. Top
evenly with cilantro and queso.
Serve with lime.
Nutritional information
Amount per serving
› Calories: 186
› Fat: 5.4 g
› Saturated fat: 1.3 g
› Monounsaturated fat: 2.8 g
› Polyunsaturated fat: 0.7 g
› Protein: 17.9 g
› Carbohydrate: 18.4 g
› Fiber: 3.9 g
› Cholesterol: 41 mg
› Iron: 1.2 mg
› Sodium: 571 mg
› Calcium: 67 mg
Source: Printed with permission of Cooking Light, June 2012
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