This brothy one-pot soup is flavored with traditional Mexican spices like cumin, chili powder and coriander. Enjoy with a dollop of sour cream, cilantro and tangy pickled jalapenos for added satisfaction.
| Level: | Easy |
| Total: | 45 min |
| Active: | 30 min |
| Yield: | 4 |
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 4 cups low-sodium chicken broth
- One 4-ounce can chopped green chilies
- 1 1/2 cups frozen corn kernels
- 1/2 teaspoon dried oregano
- 4 canned whole peeled tomatoes, roughly chopped
- 1 cup cooked and shredded chicken
- 1/4 cup chopped fresh cilantro, plus more for garnish
- Juice of 1 lime
- Kosher salt and freshly ground black pepper
- Sour cream and/or pickled jalapenos for topping
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes.
- Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 304 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 16 g |
| Cholesterol | 26 mg |
| Sodium | 1268 mg |
| Serving Size | 1 of 4 servings |
| Calories | 304 |
| Total Fat | 15 g |
| Saturated Fat | 3 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 16 g |
| Cholesterol | 26 mg |
| Sodium | 1268 mg |