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lk27
Posts: 257 Member
I made this Southwestern Chicken Soup for the week and it is SO good (even my husband likes it)
1 whole red onion, diced
4 cloves garlic, diced
1 tbsp evoo
1 tsp Chili Powder
1/2 tbsp. cumin
4 c. chicken stock (I used Swanson low sodium)
1 can corn (drained & rinsed)
1 can diced green chiles (hot or mild)
1 can black beans (drained & rinsed)
1 can white beans (drained & rinsed)
2 cans Fire Roasted Tomatoes
4 Chicken Breast filets (chopped)
Chop the chicken breasts (raw) into small pieces. Heat up evoo in skillet and sautee chicken until cooked thru. Add in chopped onion and garlic, sautee. Add in green chiles (drained), corn, tomatoes (I left the juices of the tomatoes in), chili powder & cumin. Sautee for a few minutes for flavor to combine. Put chicken stock in large pot over medium heat. Add in beans, and skillet mix. Simmer for about 30 minutes. Soup is thick (almost like chili- that's how I like it). You can add water to thin out.
Makes 6 HUGE servings. Mine came out to 294 cal, 41 carb, 4 fat, 23 protein, 8 fiber per serving.
Enjoy!
1 whole red onion, diced
4 cloves garlic, diced
1 tbsp evoo
1 tsp Chili Powder
1/2 tbsp. cumin
4 c. chicken stock (I used Swanson low sodium)
1 can corn (drained & rinsed)
1 can diced green chiles (hot or mild)
1 can black beans (drained & rinsed)
1 can white beans (drained & rinsed)
2 cans Fire Roasted Tomatoes
4 Chicken Breast filets (chopped)
Chop the chicken breasts (raw) into small pieces. Heat up evoo in skillet and sautee chicken until cooked thru. Add in chopped onion and garlic, sautee. Add in green chiles (drained), corn, tomatoes (I left the juices of the tomatoes in), chili powder & cumin. Sautee for a few minutes for flavor to combine. Put chicken stock in large pot over medium heat. Add in beans, and skillet mix. Simmer for about 30 minutes. Soup is thick (almost like chili- that's how I like it). You can add water to thin out.
Makes 6 HUGE servings. Mine came out to 294 cal, 41 carb, 4 fat, 23 protein, 8 fiber per serving.
Enjoy!
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Replies
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I made this Southwestern Chicken Soup for the week and it is SO good (even my husband likes it)
1 whole red onion, diced
4 cloves garlic, diced
1 tbsp evoo
1 tsp Chili Powder
1/2 tbsp. cumin
4 c. chicken stock (I used Swanson low sodium)
1 can corn (drained & rinsed)
1 can diced green chiles (hot or mild)
1 can black beans (drained & rinsed)
1 can white beans (drained & rinsed)
2 cans Fire Roasted Tomatoes
4 Chicken Breast filets (chopped)
Chop the chicken breasts (raw) into small pieces. Heat up evoo in skillet and sautee chicken until cooked thru. Add in chopped onion and garlic, sautee. Add in green chiles (drained), corn, tomatoes (I left the juices of the tomatoes in), chili powder & cumin. Sautee for a few minutes for flavor to combine. Put chicken stock in large pot over medium heat. Add in beans, and skillet mix. Simmer for about 30 minutes. Soup is thick (almost like chili- that's how I like it). You can add water to thin out.
Makes 6 HUGE servings. Mine came out to 294 cal, 41 carb, 4 fat, 23 protein, 8 fiber per serving.
Enjoy!
Thanks for this recipe! It really sounds great! I am trying it this weekend.0 -
It is so easy, so good and so convenient! And you can add anything you want!0
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Wow that does sound good....I am sorry, but what is EVOO?0
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I googled it - extra virgin olive oil, just never knew the abbreviations!0
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