Mexican Soup
This Mexican soup is easy yet delicious! It's loaded with veggies, chicken, and a few simple spices. Throw this quick meal together with just one-pot and very little effort!
Prep: 5 minutes minutes
Cook: 30 minutes minutes
Total: 35 minutes minutes
Yield:4 servings
- 2 cups cooked and shredded chicken
- 1 onion diced
- 2 (15-ounce) cans fire roasted diced tomatoes
- 1 can green chiles
- 1 (15-ounce) can black beans drained and rinsed
- 1 cup frozen corn
- 1 quart chicken broth
- 2 teaspoons cumin
- 1 teaspoon chili powder
- Make it Paleo: Omit the black beans and corn to make this recipe paleo.
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.
Serving Size: 1serving | Calories: 291cal | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 1872mg | Potassium: 757mg | Total Carbs: 46g | Fiber: 13g | Sugar: 8g | Net Carbs: 33g | Vitamin A: 1032IU | Vitamin C: 38mg | Calcium: 135mg | Iron: 5mg