December 31, 2023 6 Comments
This Mexican Chicken Soup recipe will banish the winter blues.
Why; Well first of all it’s hot! Nothing like hot soup to warm you up from the inside when the temperatures are cold. Second, unlike Low Carb Chicken Vegetable Soup and Italian Slow Cooker Chicken, Quinoa, and Vegetable Soup, this Mexican soup contains chili powder to help clear your sinuses.
Chicken soup is essential for colds and staying hydrated during the dry winter. I’m pretty sure I eat it several times a week in January and February.
I created this Mexican Chicken Soup for my book and it is a staple in my household. It’s super easy to make and delicious. This is the type of recipe you will find throughout my book because I am too busy to spend hours in the kitchen.
This is really a toss in the pan and it becomes like a dish.
Chicken soup is a healthy comfort food. You can’t say that about ice cream or chips (unfortunately). Most chicken soups are pretty bland and feature noodles and broth – which is great most of the time.
This soup is both colorful and flavorful (a feast for the eyes and the belly!). When I get bored of regular chicken noodle soup, I make this “Mexican” chicken soup because it’s spicy and has corn instead of noodles.
I freeze it in single serving containers for when I want a light meal (only 216 calories per serving).
For my kids, I add cheese and some crumbled tortillas as they need toppings to enjoy this soup. You can also add hot sauce, avocado, cilantro, or black beans to create more chili.
This soup keeps well in the fridge and even gets better over time.
What is your favorite chicken soup?
Mexican Chicken Soup Recipe
reprint from Snack Girl to the Rescue! with permission
Serves 5, 2 cups per serving
2 teaspoons extra virgin olive oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 medium green pepper, chopped
1 liter low sodium chicken stock
1 (14-ounce) can diced tomatoes, drained
1 kg boneless, skinless chicken breasts, finely chopped
2 cups frozen corn on the cob or fresh corn cut off the cob
2 teaspoons ground cumin
2 teaspoons chili powder
Salt to taste
Crumbled tortilla chips, for garnish (optional)
Grated cheddar cheese, for garnish (optional)
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and green pepper and sauté until softened, about 7 minutes.
Add the chicken stock, tomatoes, chicken, corn, cumin and chili powder to the pot and bring to a boil. Reduce to a simmer and cook until chicken is cooked through, 12 to 15 minutes. Taste for salt and adjust seasonings.
Garnish with crumbled tortilla chips or shredded cheese if you want to bulk it out.
Without toppings: 216 calories, 4.8 g fat, 0.8 g sat fat, 19.9 g carbs, 5.1 g sugar, 23.2 g protein, 3.4 g fiber, 220 mg sodium, 1 SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all girl snack recipes