Mexican Soup with Chicken

Mexican Soup with Chicken
I received my inspiration for this recipe from Southern Living Magazine and adapted it to be more heart-healthy using low sodium chicken broth, tomatoes, and beans.
Mexican Soup with Chicken

Ingredients

  1. Chopped onion 1 cup
  2. Chopped green pepper 1 cup
  3. Canola or olive oil 1 Tbsp
  4. Low Sodium Chicken Broth, 2 (32oz) containers 8 cups
  5. Low Sodium Black Beans, rinsed and drained 1 (15 oz) can
  6. Low Sodium Kidney Beans, rinsed and drained 1 (15 oz) can
  7. No Salt added Diced Tomatoes 1 (14oz) can
  8. Chopped, cooked chicken breast 3 cups
  9. Frozen corn 1 cup
  10. Ground pepper 1 tsp
  11. Minced garlic 1 tsp
  12. Ground cumin 1 tsp
  13. Chopped fresh cilantro (or 2 tsp dried cilantro) 2 Tbsp
  14. Lime juice 2 Tbsp
  15. Tortilla chips Optional
  16. Light sour cream Optional
  17. Lime slices Optional
Prep Time
30 minutes
Servings
Makes 7 servings (1 ½ cups/serving)
Nutrition Facts
Per Serving (7): 340 calories; 6 g fat; 1 g saturated fat; 42 g carbohydrates; 32 g protein; 12 g fiber; 51 mg cholesterol; 345 mg sodium. Add Ons: 4 tortilla chips: 80 calories, 1 Tbsp light sour cream: 20 calories

Directions

  1. Heat oil in a large pot and saute' onion and bell pepper at medium heat for about 5 minutes.
  2. Add chicken broth and the next 8 ingredients; bring to a boil.
  3. Reduce heat, simmer; stirring occasionally for 20 minutes.
  4. Remove from heat; add cilantro and lime juice.
  5. Serve with tortilla chips, sour cream, and lime slices if desired

Cook's notes

For a heartier version, try adding ½ cup of instant brown rice.
Catherine Milum, RDN, LD