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Zesty Mexican Chicken Soup

Diet.Chef's picture
Ingredients
  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
Directions

MAKING
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.

SERVING
4) Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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