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Making Soup
05/02/2024

Southwestern Tex-Mex Chicken Noodle Soup

Looking for a unique recipe for Cinco de Mayo? Try this flavorful Southwestern twist to liven up a favorite traditional soup!

INGREDIENTS

  • 4 cups homemade or low-sodium chicken broth
  • ½ cup chopped onion
  • 1 teaspoon minced garlic
  • 2 cups cooked, cubed chicken
  • 1 15-ounce can (about 1-1/2 cups) low-sodium corn kernels, rinsed
  • 1 15-ounce can black beans, rinsed
  • 1 15-ounce can diced tomatoes with chilies
  • 4 cups cooked whole wheat noodles or chunky pasta
  • 1 cup fresh cilantro, chopped
  • 4 slices of lime for garnish

DIRECTIONS

  1. Put chicken broth into a large soup pot and add onion and garlic. Cook over medium-high heat for about 5 minutes, then add chicken. Add corn, beans and tomatoes. Heat to boiling, then turn off heat.

  2. Put 1 cup of pasta and a quarter-cup of cilantro in each serving bowl. Pour soup over noodles. Garnish with slice of lime.

Makes 4 hearty servings.

Nutrition Facts (per serving)
Calories: 521; Fat: 8g; Carbs: 77g; Protein: 38g

Recipe Card for Southwestern Tex-Mex Chicken Noodle Soup

Source: The StayWell Company, LLC

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