Chicken Taco Soup

Mexican-Style Chicken Soup

This is definitely one of my favorite fall/winter foods to make. It comes together pretty quickly and is also great to throw together in the crockpot and let go. Sometimes I’ll thrown in a can of black beans (drained), too, if I have them handy and I also like to add a “dollop of Daisy” (sour cream 😉 or greek yogurt).

Ingredients
1 tablespoon olive oil
1 large yellow onion, diced
2 tsp. minced garlic
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 quart reduced-sodium chicken broth
1 1/4 pounds plum tomatoes, diced
1 4.5-ounce can green chilies
2 cups frozen corn
1/2 teaspoon salt
2 cups shredded, cooked chicken
1/3 cup chopped fresh cilantro
1 ripe avocado, peeled, pitted, and sliced (optional)
Lime wedges for serving (optional)

Directions
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic. Cook, stirring, until the onion is translucent, about 5 minutes. Add the chili powder, oregano, and cumin; cook 1 minute more.
2. Stir in the broth, tomatoes, chilies and salt. Bring to a boil, then immediately reduce heat and simmer for 20 minutes. Add the chicken; simmer 10 minutes more. Stir in the cilantro.
3. Ladle into individual bowls and serve garnished with the avocado slices and the lime wedges.

Serves 6

Nutrition facts per serving: 233 calories, 20g protein, 21g carbohydrate, 8g fat (1.4g saturated), 5g fiber

Originally published in FITNESS magazine, January 2010.

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1 Comment

Filed under Poultry

One response to “Chicken Taco Soup

  1. mmm, well that sounds delicious!

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