Zesty Mexican Chicken Soup
|Chicken breast||3⁄4 Pound, skinned, boned, cubed|
|Fat free chicken broth||4 Cup (64 tbs) (Health Valley)|
|Sliced mushrooms||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Diced tomatoes||1⁄2 Cup (8 tbs)|
|Thinly sliced green onion||1⁄4 Cup (4 tbs) (Cut Crosswise)|
|Diced pepper||1⁄4 Cup (4 tbs) (Red / Green)|
|Garlic||1 Clove (5 gm), minced|
|Crushed dried oregano||1⁄2 Teaspoon|
|Ground thyme||1⁄2 Teaspoon|
|Crushed dried basil||1⁄2 Teaspoon|
|Crushed dried tarragon||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Cayenne pepper||1 Pinch|
|Finely chopped fresh cilantro||1⁄2 Tablespoon|
|Whole kernel corn||1 Cup (16 tbs) (Fresh / Frozen)|
|Lemon juice||1 Teaspoon|
1) In a soup pot, bring a mixture of chicken, chicken broth, and all vegetables and seasonings to a boil with the exception of corn and lemon juice.
2) Lower heat and simmer, covered for 20 minutes.
3) Mix in corn and cook, covered for about 2 minutes until cooked well and then pour in lemon juice.
4) Serve hot.