Southwestern Chicken Soup With Rotini
|Uncooked rotini||1 Cup (16 tbs) (Dreamfileds)|
|Olive oil||2 Tablespoon|
|Skinless boneless chicken breast halves||3⁄4 Pound, diced|
|Onion||1 Small, chopped|
|Garlic||6 Clove (30 gm), chopped|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Dried oregano||1 Tablespoon|
|Chicken broth||48 Ounce (Reduced Sodium Fat Free)|
|Canned black beans||15 Ounce (Rinsed And Drained)|
|Corn||1 Cup (16 tbs) (Fresh / Frozen)|
|Jalapeno chiles||2 , seeded and diced|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||1⁄2 Cup (8 tbs)|
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large stockpot or Dutch oven, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes or until chicken is cooked through, stirring frequently. Remove with slotted spoon; set aside.
Reduce heat to medium. Add onion; sauté about 2 minutes or until translucent. Stir in garlic, chili powder, cumin and oregano; sauté 2 minutes, stirring frequently. Add broth, beans, corn and jalapeños. Increase heat to high; bring to boil. Reduce heat and simmer, uncovered, 20 minutes.
To serve, add half of pasta, chicken and cilantro to soup. Divide remaining pasta, chicken and cilantro among 4 soup bowls. Ladle hot soup into bowls. Top with cheese.
Calories 574 Calories from Fat 153
% Daily Value*
Total Fat 18 g26.9%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 61.8 mg20.6%
Sodium 1479.9 mg61.7%
Total Carbohydrates 70 g23.3%
Dietary Fiber 14.1 g56.4%
Sugars 6.9 g
Protein 39 g77.7%
Vitamin A 62.9% Vitamin C 28.2%
Calcium 36.8% Iron 37.8%
*Based on a 2000 Calorie diet