Tex Mex Chicken and Corn Soup

Upgrade your chicken noodle soup for my filling Tex Mex Chicken and Corn Soup this fall.

1. In large pot, heat oil and add onion. Sauté for 3 mins add garlic, red pepper, corn, chili powder, cumin and salt and pepper and sauté for another 3 minutes.
2. Add chicken, beans, tomatoes and stock. Cover and simmer for 10 minutes. Garnish with cilantro and cheese.

2 tsp vegetable oil
1 chopped onion
2 tsp minced garlic
1 cup chopped red bell pepper
1 corn cob (kernels cut off) or 1 cup canned and drained corn niblets
1 ½ tsp chili powder
1 ½ tsp cumin powder
Salt and pepper
1 ½ cups diced rotisserie or leftover chicken
1 cup canned, drained and rinsed black beans
½ cup diced tomato
4 cups chicken stock
3 Tbsp chopped cilantro
½ cup grated Monterey Jack cheese or old cheddar

Serves 6

Prep Time: 10 minutes
Cook Time: 16 minutes

Nutritional Information per Serving
Calories 210
Fat 9g
Saturated Fat 3g
Cholesterol 40mg
Sodium 420mg
Carbohydrates 15g
Fibre 3g
Protein 19g