Recipe Search Tool

Mexican chicken soup

(Google images)

Categories: Poultry, Soups, Tex-mex, Low-fat, Soup/stew



PER SERVING In Dutch oven or large saucepan over med-high heat, combine 4 cups water and remaining ingredients except corn and zucchini; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Remove chicken, cut into cubes. Add chicken, corn, and zucchini to soup mixture; simmer 10 minutes longer. To serve, ladle into bowls. Makes 8 servings. Prep Time: about 10 minutes. Cooking Time: about 40 minutes. S: Woman's Day Light Meals in Minutes Vol 3 No. 2 Formatted for MM:dianeE