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Mexican Chicken Soup

Mexican Chicken Soup
Mexican Chicken Soup
Iowa State University Extension - Spend Smart Eat Smart
Recipe Courtesy of the Iowa State University Extension and Outreach "Spend Smart Eat Smart" Program


2 (15-ounce) cans Mexican-style diced tomatoes

1 (15-ounce) can black beans, drained and rinsed

2 c. frozen corn (or drained, rinsed canned corn)

1 (14.5-ounce) can sodium-reduced chicken broth (or substitute homemade chicken broth)

2 cloves garlic, minced (or 1/2 tsp. garlic powder)

1 tsp. chili powder

1 tsp. ground cumin (optional)

1/4 tsp. pepper

1 pound skinless, boneless chicken breast

Optional garnishes (chopped cilantro, light sour cream, shredded cheese, baked tortilla chips)


Add tomatoes, beans, corn, broth, garlic, chili powder, cumin (if desired) and pepper in a large saucepan. Remove and discard any visible fat from chicken. Cut chicken into large chunks and add to the saucepan. Heat to boiling, reduce heat and simmer, covered for 20 minutes or until chicken is tender. Remove the chicken and place on a plate; use forks to shred the chicken. Return the shredded chicken to the soup.


Makes eight servings. Each serving has 160 calories, 3 grams (g) of fat, 20 g of carbohydrate, 5 g of fiber, 16 g of protein and 280 milligrams of sodium.

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