Mexican Vegetable Soup

Mexican Vegetable Soup

Entree

Prep time: 20 mins

Total time: 1 hour

INGREDIENTS

4 (5-ounce) boneless, skinless chicken breasts
6 cups water
1 tablespoon olive oil
1 bell pepper (red or green), diced
1 jalapeno pepper, seeds removed, diced
½ yellow onion, diced
3 carrots, sliced
3 cloves garlic, minced
1 tablespoon ground cumin
½ teaspoon black pepper
½ teaspoon dried Mexican oregano
¼ teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
2 (4-ounce) cans diced green chili peppers
6 cups chicken broth
1 cup water
1 (11-ounce) can summer crisp corn, drained
2 (15-ounce) cans black beans, rinsed and drained

INSTRUCTIONS

In a medium saucepan, add chicken breasts and water. Bring to a rolling boil over medium-high heat; reduce heat. Cover pan and allow to simmer for 15-20 minutes, until chicken is no longer pink. Remove chicken breasts from the water and set aside to cool.
Heat olive oil over medium heat in a large soup pot. Add bell pepper, jalapeno, onion, carrots, and garlic. Cook for 5 minutes, stirring occasionally.
Stir in spices and sauté an additional 60 seconds. Add tomatoes, green chilies, chicken broth, and water. Increase heat to medium-high and bring to a boil. Reduce heat to medium, cover pot, and simmer for 10 minutes.
Meanwhile, shred chicken breasts with 2 forks, or chop into cubes.
Stir in beans, corn, and shredded chicken. Cover and simmer another 15 minutes, or until carrots are tender. Serve immediately with optional toppings!
Optional Toppings: Lime wedges, avocado, fresh cilantro, tortilla chips, shredded cheese, sour cream

NUTRITION INFORMATION

SERVES: 10 bowls

SERVING SIZE: 1

CALORIES: 240

FAT: 4 g

CARBOHYDRATES: 31 g

SODIUM: 630 mg

FIBER: 10 g

PROTEIN: 21 g

CHOLESTEROL: 45 mg

APPETIZERS/SNACKS

BREAKFAST

ENTRÉE

DESSERT

PASTA

SOUP

SALAD

SIDE

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