Mexican Vegetable Soup
Nutrition Information
  • Serves: 10 bowls
  • Serving Size: 1 bowl
  • Calories: 240,
  • Fat: 4 g,
  • Carbohydrates: 31 g,
  • Sodium: 630 mg,
  • Fiber: 10 g,
  • Protein: 21 g,
  • Cholesterol: 45 mg
Type: Entree
Cuisine: Soup
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 4 (5-ounce) boneless, skinless chicken breasts
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 bell pepper (red or green), diced
  • 1 jalapeno pepper, seeds removed, diced
  • ½ yellow onion, diced
  • 3 carrots, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • ½ teaspoon black pepper
  • ½ teaspoon dried Mexican oregano
  • ¼ teaspoon cayenne pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 (4-ounce) cans diced green chili peppers
  • 6 cups chicken broth
  • 1 cup water
  • 1 (11-ounce) can summer crisp corn, drained
  • 2 (15-ounce) cans black beans, rinsed and drained
Instructions
  1. In a medium saucepan, add chicken breasts and water. Bring to a rolling boil over medium-high heat; reduce heat. Cover pan and allow to simmer for 15-20 minutes, until chicken is no longer pink. Remove chicken breasts from the water and set aside to cool.
  2. Heat olive oil over medium heat in a large soup pot. Add bell pepper, jalapeno, onion, carrots, and garlic. Cook for 5 minutes, stirring occasionally.
  3. Stir in spices and sauté an additional 60 seconds. Add tomatoes, green chilies, chicken broth, and water. Increase heat to medium-high and bring to a boil. Reduce heat to medium, cover pot, and simmer for 10 minutes.
  4. Meanwhile, shred chicken breasts with 2 forks, or chop into cubes.
  5. Stir in beans, corn, and shredded chicken. Cover and simmer another 15 minutes, or until carrots are tender. Serve immediately with optional toppings!
  6. Optional Toppings: Lime wedges, avocado, fresh cilantro, tortilla chips, shredded cheese, sour cream
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