Mexican Soup

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 30 minutes

Składniki

1 tablespoon olive oil

1 small onion (chopped)

2 cloves garlic (minced)

28 ounces diced tomatoes

1 1/2 cups chicken broth

1 cup water

1 tablespoon Taco seasoning

2 small chicken breasts (boneless and skinless)

15 ounces black beans (canned)

1 cup corn kernels (cooked)

2 small green chilis (chopped)

Wskazówki

In a large soup pot, add the olive oil and place over medium heat. Once hot, add the onions and garlic and cook until fragrant. Add the crushed tomatoes, chicken broth, water, and taco seasoning and bring to a boil.

Once boiling, reduce the heat to low and add the chicken breasts. Let everything simmer until the chicken is no longer pink.

Remove the chicken from the pot and add them to a bowl. Using two forks, shred the chicken. Add it back into the soup pot, along with the corn and black beans. Add the green chilis and let everything simmer for another 5 minutes.

Remove the soup off the heat and serve immediately.

Wartości Odżywcze

• Kalorie: 275 kcal
• Tłuszcz Całkowity: 6 g
• Sód: 1034 mg
• Węglowodany Całkowite: 36 g
• Błonnik Pokarmowy: 11 g
• Białko: 22 g