Mexican Chicken Soup



2 cans (15 ounces)diced tomatoes (Mexican style)
1 can (15 ounces)black beans (drained and rinsed)
2 cups frozen corn or 1 can (15 ounces) corn (drained and rinsed)
1 can (14.5 ounces)low sodium chicken broth OR 2 cups homemade chicken broth
2 clovesgarlic, minced, or 1/2 teaspoon garlic powder
1 teaspoonchili powder
1 teaspoonground cumin (optional)
1/4 teaspoonground black pepper
1 poundskinless, boneless chicken breast
Optional ingredients: baked tortilla chips, chopped cilantro, sliced or chopped avocado, light sour cream, shredded cheese


  1. Add tomatoes, beans, corn, broth, garlic, chili powder, cumin (if desired), and pepper to large saucepan.
  2. Remove and discard any visible fat from chicken. Cut chicken into large chunks and add to the saucepan. Heat to boiling, reduce heat, and simmer (covered) for 20 minutes, or until chicken is tender.
  3. Remove the chicken and place on a plate. Use forks to shred the chicken. Return the shredded chicken to soup.
  4. Serve with choice of optional ingredients.

Nutrition information:

Nutrition Facts

8 Servings Per Recipe
Serving Size: 1 cup

Amount Per Serving

Calories 180

% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Cholesterol 40mg
Sodium 590mg
Total Carbohydrates 22g
Dietary Fiber 5g
Total Sugars 4g
Added Sugars
Protein 19g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart