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Mexican Chicken Soup

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Mexican Chicken Soup

This Simple Cooking with Heart Mexican chicken soup recipe is a spicy twist on an old classic.

It serves six and only takes 20 minutes to make!

Every serving is filled with delicious chicken and veggies.

Ingredients

Servings  6  

  • 1 14.5- oz. canned, no-salt-added, or, low-sodium kernel corn (drained, rinsed)
  • 1 15.5- oz. no-salt-added, or, low-sodium kidney beans (drained, rinsed)
  • 2 tsp. canola oil or extra virgin olive oil
  • 1 medium bell pepper (red or green), chopped
  • 1 large onion (chopped)
  • 1 medium diced, seeded jalapeño (remove seeds to reduce spice/heat)
  • 2 clove garlic (minced) OR
  • 1 tsp. garlic powder
  • 2 tsp. ground cumin
  • 5 cup fat-free, low-sodium chicken broth
  • 1.5 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
  • 1 large tomato (diced)
  • 1/2 cup chopped cilantro

Directions

Tip: Click on step to mark as complete.

  1. Drain beans and corn in colander, rinse, set aside.
  2. Heat oil in large saucepan over medium heat. Add bell pepper, onion and jalapeno; cook 5-7 minutes, stirring often until vegetables are tender. Stir in garlic and cumin and cook another minute.
  3. Add broth to saucepan, increase heat to high, and bring to rapid simmer. Add chicken and cook until no longer pink, about 5 min. Stir in beans, corn, tomato and cilantro, cover and cook on medium heat for 10 minutes, top with extra cilantro leaves (optional) and serve hot.

Nutrition Facts

Mexican Chicken Soup

CaloriesCalories

281 Per Serving

ProteinProtein

33g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$2.74

Nutrition Facts

Calories 281
Total Fat 5..0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 73 mg
Sodium 204 mg
Total Carbohydrate 27 g
Dietary Fiber 8 g
Sugars 6 g
Protein 33 g

Dietary Exchanges
4 lean meat, 1 vegetable, 1 1/2 starch

Copyright © 2018 American Heart Association, Healthy For Good™

This Simple Cooking with Heart Mexican chicken soup recipe is a spicy twist on an old classic.

It serves six and only takes 20 minutes to make!

Every serving is filled with delicious chicken and veggies.

Nutrition Facts

Mexican Chicken Soup

CaloriesCalories

281 Per Serving

ProteinProtein

33g Per Serving

FiberFiber

8g Per Serving

Cost Per ServingCost Per Serving

$2.74
×
Calories 281
Total Fat 5..0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 73 mg
Sodium 204 mg
Total Carbohydrate 27 g
Dietary Fiber 8 g
Sugars 6 g
Protein 33 g

Dietary Exchanges
4 lean meat, 1 vegetable, 1 1/2 starch

Ingredients

Servings  6  

  • 1 14.5- oz. canned, no-salt-added, or, low-sodium kernel corn (drained, rinsed)
  • 1 15.5- oz. no-salt-added, or, low-sodium kidney beans (drained, rinsed)
  • 2 tsp. canola oil or extra virgin olive oil
  • 1 medium bell pepper (red or green), chopped
  • 1 large onion (chopped)
  • 1 medium diced, seeded jalapeño (remove seeds to reduce spice/heat)
  • 2 clove garlic (minced) OR
  • 1 tsp. garlic powder
  • 2 tsp. ground cumin
  • 5 cup fat-free, low-sodium chicken broth
  • 1.5 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes)
  • 1 large tomato (diced)
  • 1/2 cup chopped cilantro

Directions

Tip: Click on step to mark as complete.

  1. Drain beans and corn in colander, rinse, set aside.
  2. Heat oil in large saucepan over medium heat. Add bell pepper, onion and jalapeno; cook 5-7 minutes, stirring often until vegetables are tender. Stir in garlic and cumin and cook another minute.
  3. Add broth to saucepan, increase heat to high, and bring to rapid simmer. Add chicken and cook until no longer pink, about 5 min. Stir in beans, corn, tomato and cilantro, cover and cook on medium heat for 10 minutes, top with extra cilantro leaves (optional) and serve hot.
Sodium-Smart Recipes

Sodium-Smart Recipes

This digest-sized booklet contains 28 recipes and photographs. It also contains information on how sodium affects overall health, a reference guide for sodium-free flavorings and provides American Heart Association's dietary recommendations.

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Copyright © 2018 American Heart Association, Healthy For Good™

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.