Mexi-Chicken Soup

Mexi-Chicken Soup
Servings: 8 Prep 5 mins Cook 5 mins Stand 15 mins

Ingredients

  • 3 13 3/4 ounce cans chicken broth
  • 1 15 1/4 ounce can whole-kernel corn
  • 1 14 1/2 ounce can diced tomatoes
  • 1 15 ounce can red kidney beans
  • 1 pound boneless, skinned chicken breasts, cut into bite-size pieces
  • Tortilla chips
  • Hot-pepper sauce (optional)
  • Grated cheese and sour cream, for garnish (optional)

Make It

1. Combine the chicken broth, corn, diced tomatoes, beans and chicken in a large saucepan. Bring to a boil, stirring occasionally.

2. Cook 5 minutes. Remove from heat. Cover saucepan; let stand, steeping, for about 15 minutes.

3. Line soup bowls with tortilla chips. Ladle soup into bowls. Season with hot-pepper sauce and garnish with grated cheese and sour cream if desired. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 243, Fat, total (g): 9, chol. (mg): 38, sat. fat (g): 7, carb. (g): 25, pro. (g): 18, sodium (mg): 1193, Percent Daily Values are based on a 2,000 calorie diet.