Southwestern Tex-Mex Chicken Noodle Soup
Tex Mex soup with chicken, black beans and corn is a hearty and flavorful dish that combines elements of Mexican and Southwestern cuisine. This soup is perfect for a cozy night in or as a crowd-pleasing appetizer for a party.
(Serves 4)
Tex-Mex Chicken Noodle Soup Ingredients
- 4 c. homemade or low-sodium chicken broth
- ½ c. chopped onion
- 1 t minced garlic
- 2 c. cooked, cubed chicken
- 15 oz. (about 1-1/2 cups) low-sodium corn kernels, rinsed
- 15 oz. can black beans, rinsed
- 15 oz. can diced tomatoes with chilies
- 4 c. cooked whole wheat noodles or chunky pasta
- 1 c. fresh cilantro, chopped
- 4 slices of lime for garnish
Directions
Put chicken broth into a large soup pot and add onion and garlic. Cook over medium-high heat for about 5 minutes, then add chicken. Add, corn, beans, and tomatoes. Heat to boiling, then turn off heat.
Put 1 cup of pasta and a quarter-cup of cilantro in each serving bowl. Pour soup over noodles. Garnish with slice of lime.
Amount per serving: 521 calories, 8 g fat (4 g saturated fat, no trans fat), 53 mg cholesterol, 683 mg sodium, 77 g carbohydrate, 9 g dietary fiber, 8 g sugars, and 38 g protein.
