Tex-Mex Chicken and Vegetable Soup Recipe
Easy prep soup similar to tortilla soup.
Ingredients
- 2 chicken breasts, cooked and diced
- 1 large onion, diced
- 1 C diced carrots (I slice up baby carrots)
- 2 stalks celery, diced
- 1 T olive oil
- 28 oz. can petite diced tomatoes and juice
- 2 qt. chicken stock
- 2 tsp. cumin powder
- chile powder tor taco seasoning to taste
- salt and pepper to taste
- 3-4 T chopped cilantro
- 1 tsp. garlic powder
- pinch oregano
- garnish: sour cream, avocado slices, lime slices
Directions
- Saute the veggies until golden brown. Add all other ingredients and simmer for 15 minutes, if you like veggies al dente. Ladle into bowls and serve with fresh tortillas, and the garnishes.
- If you like a thicker soup, add some cornmeal or masa harina.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 554g | |
| Recipe makes 6 servings | |
| Calories 248 | |
| Calories from Fat 50 | 20% |
| Total Fat 5.61g | 7% |
| Saturated Fat 1.47g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 553mg | 23% |
| Potassium 498mg | 14% |
| Total Carbs 9.89g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.2g | 1% |
| Protein 13.64g | 22% |
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