Tex Mex Chicken Soup
Quick and easy, low carb and Mexican inspired — a filling soup is a delicious answer to “what’s for lunch?”
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican inspired
Ingredients
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- 2 cups water
- 1 can (14.5 oz) chicken broth, low sodium
- 1 can (14.5 oz ) diced tomatoes, no salt
- 1 can (10 oz) mild enchilada sauce
- 1 bag (10 oz frozen corn
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 2 1/2 cups diced chicken
- Salt to taste
- Pepper to taste
- 1 teaspoon cumin, optional
- 1 teaspoon chili powder, optional
- 1 can (4 oz) diced green chiles, optional
Instructions
- Combine water, broth, diced tomatoes and enchilada sauce in large pot and bring to boil. Reduce heat and simmer for 5 minutes.
- In meantime, chop onion and garlic. Immediately add to liquid in pot, with frozen corn. Add desired spices.
- Add diced chicken to soup and heat through.
Nutrition
- Serving Size: 1 3/4 cup
- Calories: 170 calories,
- Carbohydrates: 14 grams,
- Protein: 20 grams,