Hearty Mexican Chicken Soup
A flavorful and filling Mexican-inspired chicken soup that's perfect for any occasion. Packed with tender chicken, hearty vegetables, and a blend of savory spices, each serving delivers a comforting warmth that's both nutritious and satisfying. With just 208 calories per serving, this dish is not only delicious but also a healthy choice featuring a mix of diverse textures and vibrant ingredients like zucchini, garbanzo beans, and tomatoes. Enjoy this guilt-free pleasure topped with cilantro, cheese, and a dollop of low-fat sour cream, perfectly complemented by the zest of lime. It's an ideal meal for gathering loved ones around the table.
10
Servings
N/A
Calories
19
Ingredients
Ingredients
vegetable oil
1 teaspoon (none)
chopped onion
1 cup (chopped)
dried oregano
1/2 teaspoon (none)
cumin
1/2 teaspoon (none)
garlic cloves
2 (minced)
chicken stock or fat-free chicken broth
6 cups (none)
cubed peeled baking potatoes
1 3/4 cups (peeled and cubed)
garbanzo beans
1 (15 ounce) can (drained)
shredded cooked chicken breasts
2 cups (cooked and shredded)
frozen whole kernel corn
1 cup (thawed)
salt
3/4 teaspoon (none)
zucchini
1 (quartered lengthwise and sliced)
diced tomatoes
1 cup (diced)
chopped cilantro
1/3 cup (chopped)
finely chopped onion
2/3 cup (finely chopped)
chopped cilantro
2/3 cup (chopped)
low-fat sour cream
2/3 cup (none)
shredded queso quesadilla cheese or reduced-fat Monterey Jack cheese
2/3 cup (shredded)
lime wedges
10 (none)
Instructions
1
Heat the vegetable oil in a large soup pot over medium-high heat.
2
Add the chopped onion and sauté for about 3 minutes until it becomes translucent.
3
Stir in the dried oregano, cumin, and minced garlic, and cook for an additional minute until fragrant.
4
Add the chicken stock, cubed potatoes, and drained garbanzo beans to the pot. Stir well, and bring the mixture to a boil. Let it cook for 5 minutes.
5
Add the shredded cooked chicken, thawed corn, salt, and sliced zucchini to the soup. Cook for another 5 minutes until the vegetables are tender.
6
Stir in the diced tomatoes and 1/3 cup of chopped cilantro, and cook for 2 more minutes to allow flavors to combine.
7
To serve, ladle 1 cup of soup into each individual bowl. Top each serving with 1 tablespoon of finely chopped onion, 1 tablespoon of chopped cilantro, 1 tablespoon of low-fat sour cream, and 1 tablespoon of cheese.
8
Serve each bowl with a lime wedge on the side for an added citrusy kick.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Mexican Chicken Soup?
It is a flavorful and filling Mexican-inspired soup packed with tender chicken, hearty vegetables, and savory spices like cumin and oregano.
How many calories are in one serving of this soup?
Each serving of this Hearty Mexican Chicken Soup contains 208 calories.
How many servings does this recipe yield?
This recipe is designed to make 10 servings.
What is the recommended serving size?
The recommended serving size is 1 cup of soup per bowl.
What type of chicken should I use?
The recipe calls for 2 cups of cooked and shredded chicken breasts.
What kind of potatoes are best for this soup?
Baking potatoes that have been peeled and cubed are used in this recipe.
Which beans are included in this Mexican chicken soup?
One 15-ounce can of drained garbanzo beans is added for heartiness and texture.
What vegetables are featured in the recipe?
The soup includes zucchini, corn, tomatoes, potatoes, and onions.
How should the zucchini be prepared?
The zucchini should be quartered lengthwise and then sliced before being added to the pot.
Can I use chicken broth instead of stock?
Yes, you can use either 6 cups of chicken stock or fat-free chicken broth.
What spices are used to season the soup?
The soup is seasoned with dried oregano, cumin, minced garlic, and salt.
How long do I sauté the onions?
The chopped onions should be sautéed in vegetable oil for about 3 minutes until translucent.
When do I add the garlic and spices?
Stir in the garlic, oregano, and cumin after the onions are translucent and cook for one additional minute until fragrant.
How long do the potatoes and garbanzo beans need to boil?
After adding the stock, potatoes, and beans, bring to a boil and cook for 5 minutes.
When should I add the corn and zucchini?
Add the corn and zucchini along with the shredded chicken and salt after the potatoes have boiled for 5 minutes.
How long does it take for the zucchini to become tender?
The zucchini and other vegetables typically become tender after 5 minutes of cooking.
When are the tomatoes added?
Diced tomatoes are added during the final 2 minutes of cooking to allow the flavors to combine.
Is cilantro used in this recipe?
Yes, cilantro is used both inside the soup (1/3 cup) and as a fresh topping.
What are the recommended toppings for serving?
Toppings include finely chopped onion, chopped cilantro, low-fat sour cream, and shredded cheese.
What kind of cheese is recommended for topping?
The recipe suggests shredded queso quesadilla cheese or reduced-fat Monterey Jack cheese.
Why is lime served with the soup?
A lime wedge is served on the side to provide a fresh, citrusy kick to the savory broth.
Is this soup considered a healthy meal?
Yes, it is described as a healthy, low-calorie choice that is protein-rich and packed with vegetables.
What type of oil is used for sautéing?
The recipe uses 1 teaspoon of vegetable oil.
Can I use frozen corn?
Yes, the recipe specifically calls for 1 cup of frozen whole kernel corn that has been thawed.
Is this recipe suitable for a high-protein diet?
Yes, with chicken breasts and garbanzo beans, it is categorized as a protein-rich meal.
How much sour cream is used per serving?
The recipe recommends topping each 1-cup serving with 1 tablespoon of low-fat sour cream.
How many garlic cloves are needed?
Two minced garlic cloves are used to flavor the soup base.
What makes this soup 'hearty'?
The combination of potatoes, garbanzo beans, and shredded chicken provides a satisfying and filling texture.
What is the recipe category?
This recipe is categorized under 'Chicken Breast'.
How much total onion is used in the recipe?
The recipe uses 1 cup of chopped onion for the base and an additional 2/3 cup of finely chopped onion for toppings.