Tex Mex Chicken Soup
 
Prep time
Cook time
Total time
 
Quick and easy, low carb and Mexican inspired -- a filling soup is a delicious answer to "what's for lunch?"
Author:
Recipe type: Soup
Cuisine: Mexican inspired
Serves: 6 servings
Ingredients
  • 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 ½ 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
  1. Combine water, broth, diced tomatoes and enchilada sauce in large pot and bring to boil. Reduce heat and simmer for 5 minutes.
  2. In meantime, chop onion and garlic. Immediately add to liquid in pot, with frozen corn. Add desired spices.
  3. Add diced chicken to soup and heat through.
Nutrition Information
Serving size: 1¾ cup Calories: 170 calories, Carbohydrates: 14 grams, Protein: 20 grams,
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2020/03/tex-mex-chicken-soup/