The Best Tex Mex Chicken Soup
Packed full of veggies and flavor.
- 1 T olive oil
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 5 c chicken stock
- 1 lb chicken breasts
- 1 16 oz. carton pumpkin puree
- 1 to mato diced
- 1 15 oz. can black beans
- 1/2 c frozen corn
- 1-2 chipotle peppers in adobo sauce
- 1 T cumin
- 1 teaspoon chili powder
- fresh cilantro sprigs for garnish (optional)
Heat olive oil in large stock pot. Add onions and garlic and saute over medium heat until the onions are translucent.
Add the chicken breasts to the pot and pour in chicken stock. Cover. Turn heat to high and bring to a boil. Then, reduce heat to low and simmer for 30 minutes.
Remove chicken from pot and shred. Return the shredded chicken to the pot. Add the pumpkin puree and diced tomatoes and mix well.
Mince one or two chipotle peppers (depending on whether you want mild or medium spice) and add to the soup. Also add one to two teaspoons of the adobo sauce.
Rinse the black beans and add them to the soup. Add the corn. Add the cumin and chili powder.
Simmer for 10 minutes, then serve.
Garnish with cilantro if desired.
Calories: 212kcal | Carbohydrates: 14g | Protein: 22g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 417mg | Potassium: 632mg | Fiber: 1g | Sugar: 5g | Vitamin A: 491IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg