Tex-Mex Chicken Soup

Name: Tex-Mex Chicken Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams no-salt-added black beans, rinsed and drained; 1 teaspoons black pepper; 1 Tbsp chili powder; 473 milliliters frozen whole-kernel corn; 2 teaspoons crushed red pepper; 59 milliliters chopped fresh cilantro; 3 garlic cloves, minced; 1 teaspoons ground cumin; 1 jalapeño, seeded and minced; 8 lime wedges; 946 milliliters lower-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 237 milliliters chopped onion; 85 grams queso fresco, crumbled; 1 red bell pepper, chopped; 710 milliliters shredded rotisserie chicken; 1 teaspoons salt; 2 larges tomatoes, chopped

Tex-Mex Chicken Soup is a gluten free recipe with 8 servings. One portion of this dish contains roughly 19g of protein, 13g of fat, and a total of 266 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up bell pepper, rotisserie chicken, salt, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.