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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tex-Mex Chicken Soup is chockful of flavor and a feast for the eyes as well with chunks of colorful tomato, black beans, corn, and cilantro. 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 |
Directions:
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.
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