This Mexican chicken soup recipe is flavorful, fresh, and healthy! It’s really delicious and the whole family will love it!
NUTRITIONAL INFO PER SERVE (4 serves)
386 Cal | 8g Fats | 50g Carbs | 31g Protein
INGREDIENTS
• 2 teaspoons olive oil
• 1 med brown onion, finely chopped
• 1 large red capsicum, chopped
• 1 420g can of black beans drained and rinsed
• 1 400g can of Mexican spiced, diced tomatoes, undrained
• 1 cup frozen corn
• 1 225g can of tomato sauce
• 2 cups of diced or shredded cooked chicken
• 1 tablespoon of taco seasoning
• 2 cups of chicken broth
• salt and pepper to taste
• 60g light sour cream, divided
• 1/2 avocado, diced, divided
• handful of fresh coriander, divided
STEP BY STEP
1) Heat the oil in a large pot over medium heat. Add the onion and capsicum, season with salt and pepper and cook for 3-5 minutes or until just softened.
2) Add the black beans, canned tomatoes, corn, tomato sauce, chicken and taco seasoning. Stir to combine. Add the chicken broth and bring to a simmer. Cook for 15 minutes. Taste and add additional salt and pepper if needed.
3) Serve the soup immediately, garnished with coriander, sour cream and avocado.
