Mexi Chicken Soup

For a savory weeknight soup recipe, try this combination of black beans, chicken, hominy, and salsa. Better yet, it's ready in under 30 minutes.

Mexi Chicken Soup Enlarge Image
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11 users rated this recipe an average rating of 4.0
Makes:
6 servings
Start to Finish:
30 mins
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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)
    Per serving:
  • 240 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 52 mg chol.,
  • 1060 mg sodium,
  • 25 g carb.,
  • 7 g fiber,
  • 3 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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