March 21, 2014

Fiesta Friday: Tex-Mex Chicken Soup

Tex-Mex Chicken Soup |
It's the first installment of Fiesta Friday here on Hard Parade and we're makin' Tex-Mex chicken soup! I've found that tacos, enchiladas, quesadillas, etc. are perfect for Friday night meals since they're usually low on prep and cook time and after a week of work, quick and easy is the only kind of meal I'll make. 

If you want a lil' somethin' extra, top this tasty soup with avocado slices and tortilla strips. Just remember, this will raise the PointsPlus value (and I don't know by how much). I smother mine in Cholula Chili Lime hot sauce. 

Tex-Mex Chicken Soup
Recipe modified from Cooking Light
Serves 8, Serving Size: 1 cup, PointsPlus: 5
  • 1 1/2 tbsp olive oil
  • 1 small yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and chopped
  • 1 tbsp chili powder
  • 2 tsp crushed red pepper
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 3 cups cooked shredded chicken, about 2 breasts
  • 2 cups frozen corn
  • 4 cups lower-sodium chicken broth
  • 2 large tomatoes, diced
  • 1 15-oz. can no salt-added black beans, rinsed and drained
  • 1/4 cup or more cilantro, chopped
  • 1/2 cup fat free sour cream
  • lime wedges
Heat a large Dutch oven over medium heat. Add olive oil, onion, garlic, red bell pepper, and jalapeño and sauté for 3 minutes. 

Add chili powder, crushed red pepper, salt, cumin, and black pepper and sauté for 1 minute. Add shredded chicken, corn, broth, tomatoes, and black beans and bring to a boil. Cover, reduce the heat, and simmer for about 6 minutes. 

Divide among bowls and top with 1 tbsp sour cream and fresh cilantro. Portion out leftovers into 1 cup serving sizes for an easy grab-n-go lunch!

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