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Mexi Chicken Soup

Makes: 6 servings
Start to Finish 30 mins
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 (g) 8,
  • Cobalamin (Vit. B12) (g) 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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