Crazy for Crust · by Dorothy Kern★ 5.0 (7)
Mexican Chicken Soup Recipe
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 46%
CARBS 30G38% OF CAL
4G FIBER13G OTHER13G TOTAL SUGAR
FAT 12G35% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, easy Mexican chicken soup with salsa, corn, and cilantro ready in 30 minutes. Healthy, flavorful, and perfect for a quick weeknight meal.
mainmexicansoupchicken🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon olive oil
- 1 medium white onion (chopped)
- 3 garlic cloves (minced)
- 2 teaspoons ground cumin
- 4 cups reduced-sodium chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 10 ounce bag frozen corn kernels
- 1 cup fat free salsa
- ½ pound cooked shredded chicken (see note)
- ¼ cup chopped cilantro (optional)
- Sour cream (Shredded cheddar cheese and/or tortilla chips, for serving, optional)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 46%
CARBS 30G38% OF CAL
4G FIBER13G OTHER13G TOTAL SUGAR
FAT 12G35% OF CAL
4G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1206mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 817mg
- Calcium
- 123mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1206MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.