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 zucchiniWashed, trimmed and diced
½ cup carrotsWashed, peeled, trimmed and diced
¼ cup celeryWashed, trimmed and diced
1 tablespoon dried cilantro
1 teaspoon chili powder
2 cups chunky salsa
1 cup   Shredded Monterey Jack Cheese
¼  cup green onionWashed, trimmed and sliced. 
¼ cup light sour cream (optional)

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1In 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.
2Add the broth, corn, onion, chili powder, zucchini, carrots, celery and salsa.  Reduce heat to low and simmer for 20-30 minutesCook until internal temperature reaches 165°F.
3To serve, scoop into bowl and top cheese, and green onion. Top with sour cream 
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Jacqueline Larson M.S., R.D.N. and Associates