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Mexi Chicken Soup
Ingredients
- 1 32 ounce box reduced-sodium chicken broth
- 1 15 ounce can black beans, rinsed and drained
- 1 15 ounce can golden hominy, rinsed and drained
- 1 cup bottled salsa
- 1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
- 1 4 ounce can diced green chiles
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 1/2 cups chopped cooked chicken
- Snipped fresh herbs (optional)
Directions
1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.
Nutrition Facts
(Mexi Chicken Soup)
- Servings Per Recipe 6,
- cal. (kcal) 240,
- Fat, total (g) 6,
- chol. (mg) 52,
- sat. fat (g) 1,
- carb. (g) 25,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- fiber (g) 7,
- sugar (g) 3,
- pro. (g) 25,
- vit. A (IU) 729,
- vit. C (mg) 7,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 1060,
- Potassium (mg) 489,
- calcium (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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