Creamy and Spicy Mexican Chicken Soup

18 75 220
Ingredients Minutes Calories
Prep Cook Servings
20 min 55 min 8
Creamy and Spicy Mexican Chicken Soup
Health Rating

Ingredients


1 tbsp Extra virgin olive oil
1 medium White onion (chopped)
4 clove(s) Garlic
1 medium pepper(s) Jalapeno pepper (seeded and chopped)
2 chile Chipotle chiles in adobo sauce, La Costena (seeded and chopped)
2 tsp Cumin
1 tsp Coriander, ground
1 tsp Chili powder
4 cup Chicken broth (stock)
567 gm Rotel Chunky Tomatoes with Green Chilis
681 gm Chicken breast, boneless, skinless
1 can (15oz) Black beans, canned (drained and rinsed)
1 cup Frozen yellow corn kernels
1 cup Partly skimmed milk, lactose free, 1% M.F.
57 gm Cream cheese, fat free (cut into small chunks)
1 whole lime(s) Lime juice (fresh)
1/4 cup Cilantro (coriander) (chopped)
1/2 tsp Salt

Instructions


In a 6 quart or larger pot heat the olive oil on medium high. Then add in the onions, garlic, jalepeno, chipotle pepper and sauté until the onion is translucent, about 3-4 minutes.

Next add the cumin, coriander, and chili powder. Stir until all the vegetables are coated. Cooked for another 1-2 minutes.

Pour in the chicken broth and diced tomatoes. Bring to a boil then add in the chicken breasts.

Simmer for 20 minutes then remove chicken and set aside to cool a little.

While the chicken is cooling stir in the milk and cream cheese and simmer until the cream cheese is almost melted, about 5 - 7 minutes. There will still be small chunks or specks of cream cheese as the soup cooks. Don’t worry it will all melt together by the end.

Stir in the black beans and corn.

Shred or chop the chicken then add back to the soup. Cook for another 20 - 25 minutes.

Stir in the lime juice, cilantro, and salt. serve hot. If desired serve with chopped avocado and plain greek yogurt.

Tip: The chicken for this soup can be made ahead of time. Stir it in after the beans and corn go in. You can also make this soup completely ahead of time and freeze into individual portions for future lunches or dinners.

Nutrition Facts

Per Portion

Calories 220
Calories from fat 36
Calories from saturated fat 7.3
Total Fat 4.0 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.9 g
Cholesterol 51 mg
Sodium 1181 mg
Potassium 576 mg
Total Carbohydrate 19.9 g
Dietary Fiber 5.1 g
Sugars 3.4 g
Protein 25.9 g

Dietary servings

Per Portion


Meat 0.9
Meat Alternative 0.3
Milk 0.1
Vegetables 0.9

Energy sources


Pygal36%459.7319883321985158.3547747094637817%409.4414043199771277.663572458898947%292.5946679320102187.230159198256836%17%47%CarbohydratesFatProtein
Main