Mexican Vegetable Soup
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Serves: 10 bowls
Serving Size: 1 bowl
Ingredients
- 4 (5-ounce) boneless, skinless chicken breasts
- 6 cups water
- 1 tablespoon olive oil
- 1 bell pepper (red or green), diced
- 1 jalapeno pepper, seeds removed, diced
- ½ yellow onion, diced
- 3 carrots, sliced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon dried Mexican oregano
- ¼ teaspoon cayenne pepper
- 1 (28-ounce) can crushed tomatoes
- 2 (4-ounce) cans diced green chili peppers
- 6 cups chicken broth
- 1 cup water
- 1 (11-ounce) can summer crisp corn, drained
- 2 (15-ounce) cans black beans, rinsed and drained
Instructions
- In a medium saucepan, add chicken breasts and water. Bring to a rolling boil over medium-high heat; reduce heat. Cover pan and allow to simmer for 15-20 minutes, until chicken is no longer pink. Remove chicken breasts from the water and set aside to cool.
- Heat olive oil over medium heat in a large soup pot. Add bell pepper, jalapeno, onion, carrots, and garlic. Cook for 5 minutes, stirring occasionally.
- Stir in spices and sauté an additional 60 seconds. Add tomatoes, green chilies, chicken broth, and water. Increase heat to medium-high and bring to a boil. Reduce heat to medium, cover pot, and simmer for 10 minutes.
- Meanwhile, shred chicken breasts with 2 forks, or chop into cubes.
- Stir in beans, corn, and shredded chicken. Cover and simmer another 15 minutes, or until carrots are tender. Serve immediately with optional toppings!
- Optional Toppings: Lime wedges, avocado, fresh cilantro, tortilla chips, shredded cheese, sour cream
Nutrition Information
240 calories, 4 g fat, 45 mg cholesterol, 630 mg sodium, 31 g carbohydrate,
10 g fiber, 21 g protein