Tex Mex Chicken Soup
Author: A Pinch of Joy by Charlene Vance
Recipe type: Soup
Cuisine: Mexican inspired
Serves: 6 servings
- 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
- 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.
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/
3.5.3217