Mexican Chicken Vegetable Soup
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 5 cups reduced sodium chicken | |
| 1/2 lb. boneless skinless chicken breasts, cut into cubes | |
| 2 tablespoons cup olive oil | |
| 2 tablespoons cup all purpose flour | |
| 1 teaspoon minced garlic | |
| 1 teaspoon ground cumin | |
| 1/2 cup frozen sweet white corn | |
| ½ cup zucchini | Washed, trimmed and diced |
| ½ cup carrots | Washed, peeled, trimmed and diced |
| ¼ cup celery | Washed, trimmed and diced |
| 1 tablespoon dried cilantro | |
| 1 teaspoon chili powder | |
| 2 cups chunky salsa | |
| 1 cup Shredded Monterey Jack Cheese | |
| ¼ cup green onion | Washed, trimmed and sliced. |
| ¼ cup light sour cream (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle, over medium heat cook and stir chicken in oil for 5-10 minutes. Add the garlic, cumin and flour. Mix well. | |
| 2 | Add the broth, corn, onion, chili powder, zucchini, carrots, celery and salsa. Reduce heat to low and simmer for 20-30 minutes | Cook until internal temperature reaches 165°F. |
| 3 | To serve, scoop into bowl and top cheese, and green onion. Top with sour cream |
Posted in Soup Recipes
