Southwestern Chicken Soup
Ingredients
-
1
tbsp
olive oil
-
1
unit
onion, chopped
-
1
unit
red pepper, diced
-
5
cups
chicken broth
-
1 ½
lbs
chicken breast
-
2
ears
corn, kernels cut from the cob (about 1 ½ cups)
-
3
cups
cooked black beans, rinsed
-
1
cup
tomatillo salsa (salsa verde)
-
1
tsp
chili powder
-
1
tsp
salt
-
½
tsp
cumin
Instructions
- 1. Heat olive oil in a large pot and sauté the chopped onion and diced red pepper until softened.
- 2. Add chicken broth and chicken breasts to the pot, cover, and bring to a boil.
- 3. Reduce heat to medium-low and simmer for 10 minutes, checking chicken temperature to ensure it reaches 165°F.
- 4. Remove chicken from the pot and shred it using a fork or mixer.
- 5. Return shredded chicken to the pot along with corn, black beans, salsa, salt, chili powder, and cumin.
- 6. Stir the soup and cover the pot, simmering for another 10 minutes.
- 7. Taste and adjust seasonings as desired before serving warm.
Nutrition Facts (estimated)
Servings
8
Calories
249
Total fat
5g
Total carbohydrates
24g
Total protein
25g
Sodium
1140mg
Cholesterol
54mg
You might also like