Tex-Mex Chicken Soup

Have leftover rotisserie chicken? Make this veggie-rich Tex-Mex soup!

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Cal/Serv: 385
Yields: 4
Prep Time: 5 hours 0 mins
Cook Time: 10 hours 0 mins
Total Time: 15 hours 0 mins
1 large onion, finely chopped
1 1/2 tsp. chili powder
2 tbsp. oil
1 qt. lower-sodium chicken broth
12 oz. shredded rotisserie chicken breast meat
2 c. frozen (thawed) corn
2 tbsp. lime juice
2 tbsp. finely chopped fresh cilantro
1 ripe avocado, chopped
  1. In 5-quart saucepot, cook onion and chili powder in oil on medium-high for 5 minutes, or until onion starts to brown. Add chicken broth. Heat to simmering; stir in rotisserie chicken breast meat, corn, lime juice, and cilantro. Simmer 5 minutes. Garnish with chopped avocado.

About 385 cals, 33 g protein, 25 g carbs, 20 g fat (3 g sat), 6 g fiber, 410 mg sodium.

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