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.

Calories

281 Per Serving

Protein Protein

33g Per Serving

Fiber Fiber

8g Per Serving

Cost 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.

Drain beans and corn in colander, rinse, set aside.
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.
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.

Mexican Chicken Soup

Calories

281 Per Serving

Protein Protein

33g Per Serving

Fiber Fiber

8g Per Serving

Cost 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.

Drain beans and corn in colander, rinse, set aside.
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.
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

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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Mexican Chicken Soup

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