December 31, 2022 6 notes
This Mexican Chicken Soup recipe will chase away the winter blues.
Why? Well, first of all it’s hot! Nothing like a hot soup to warm you from inside when the temperature drops. Second, unlike my Low Carb Chicken Vegetable Soup and Slow Cooker Italian Chicken, Quinoa and Vegetable Soup, this Mexican soup has chili powder to help clear your sinuses.
Chicken soup is a necessity for staying hydrated during colds and dry winters. I’m pretty sure I eat it several times a week in January and February.
I made this Mexican Chicken Soup for my book and it is a staple in my house. It is very easy to make and very tasty. This is the type of recipe you will find throughout my book because I am too busy to spend hours in the kitchen.
It’s really just toss it in the pan and it’s kinda done as a dish.
Chicken soup is a healthy comfort food. You can’t say the same about ice cream or potato chips (sadly). Most chicken soups are quite bland and feature noodles and broth – which is wonderful most of the time.
This soup is both colorful and delicious (a feast for the eyes and stomach!) When I’m bored of regular chicken noodle soup, I make this “Mexican” chicken soup because it’s spicy and has corn instead of noodles.
I freeze it in single serving containers for when I want a light lunch (only 216 calories per serving).
For my kids, I add cheese and some crushed tortillas because they need a garnish to enjoy this soup. You can also add hot sauce, avocado, cilantro or black beans to make it more chili.
This soup keeps well in the fridge and even improves with age.
What’s your favorite chicken soup?
Mexican Chicken Soup Recipe
reprinted from Snack Girl to the rescue! by allowing
Serves 5, 2 cups per serving
2 teaspoons extra-virgin olive oil
1 medium onion, sliced
4 garlic cloves, minced
1 medium green chili, chopped
1 quart low sodium chicken broth
1 (14-ounce) can diced tomatoes
1 pound boneless, skinless chicken breast, shredded
2 cups frozen corn kernels, or fresh corn cobs cut
2 tsp ground cumin
2 tsp chili powder
salt to taste
crushed tortilla chips, for garnish (optional)
grated Cheddar cheese, for garnish (optional)
Heat olive oil in a large pot on medium heat. Add the onions, garlic and green chillies and sauté till soft, about 7 minutes.
Add chicken broth, tomatoes, chicken, corn, cumin and chili powder to pot and bring to a boil. Adjust to a simmer and cook until the chicken is cooked through, 12 to 15 minutes. Taste for salt and adjust seasoning.
Garnish with crushed tortilla chips or grated cheese if you want to go big.
Without garnish: 216 calories, 4.8 g fat, 0.8 g saturated fat, 19.9 g carbohydrates, 5.1 g sugar, 23.2 g protein, 3.4 g fiber, 220 mg sodium, 1 SmartPorts
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