Chicken Mexican Soup For Canning Recipes

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MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Spicy chicken soup topped with cilantro - super easy to throw together! Don't omit that cilantro, it really 'makes' this soup! Tortilla chips make a nice side to this... or even crush a few and top soup before serving. WW points w/out optional ingredients = 4/serving

Provided by Brooke the Cook in

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces boneless skinless chicken breasts
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
3 cups fat-free chicken broth
4 ounces green chilies, drained
1 (15 1/4 ounce) can whole kernel corn, drained
1 teaspoon chili powder
1/4 cup cilantro, minced
1 -2 lime, quartered
2 green onions, chopped (optional)
1 ounce lowfat mozzarella cheese, shredded (optional)

Steps:

  • Cut chicken into small bite size pieces.
  • Heat large saucepan over medium-high heat, spray with cooking spray (or add olive oil) and saute chicken and garlic until chicken browns.
  • Add crushed tomatoes, chicken broth, green chilies, corn and chili powder.
  • Simmer for 20-30 minutes to allow flavors to blend.
  • Meanwhile, mince cilantro and chop green onions.
  • Pour soup into bowls and top with cilantro, lime juice, green onions and cheese.

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