September 25, 2015

Tex-Mex Chicken Soup

I'm learning to embrace a new, much healthier lifestyle, so I'm also on the lookout for new, much healthier recipes. I found a new (to me) recipe for Tex-Mex Chicken Soup on Pinterest and decided to give it a try.

The pin took me to Taste of Home's website. You can find the recipe here, but here are the basics:

The recipe says that it takes 10 minutes prep time, which is about right as long as you've pre-cooked your chicken. Otherwise, you need to tack on time for that.

Total cook time is about 45 minutes. Again, that was just about right. And it smelled delicious as it was cooking.




Ingredients:

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
4 cups chicken broth
3 cups cubed cooked chicken
3 medium zucchini, sliced
1 can (14 1/2 ounces) diced tomatoes undrained
1 can (11 ounces) whole kernal corn, drained
1 can (8 ounces) tomato sauce
1/2 cup salsa
2 teaspoons ground cumin
1 teaspoon salt (optional)
3/4 teaspoon pepper
1/2 teaspoon dried oregano
shredded cheddar cheese (optional)
tortilla chips (optional)

The verdict:

Very good. It tastes great, full of flavor and nicely spiced. I did sprinkle a little shredded cheese on my bowl but did not use tortilla chips, but even without the chips, the zucchini was cooked through but not mushy, so the texture was pleasant.

I'll definitely make it again.


photo credit: Food 003 via photopin (license)
photo credit: milho via photopin (license) 
photo credit: Clagett Farm Share Week 15 via photopin (license)
Post a Comment