Southwestern Tex-Mex Chicken Noodle Soup

Tex Mex soup with chicken, black beans and corn is a hearty and flavorful dish that combines elements of Mexican and Southwestern cuisine. This soup is perfect for a cozy night in or as a crowd-pleasing appetizer for a party.

(Serves 4)

Tex-Mex Chicken Noodle Soup Ingredients

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

Directions

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

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

Check out other soup recipes.

Amount per serving:  

• 521 calories
• 8 g fat (4 g saturated fat, no trans fat)
• 53 mg cholesterol, 683 mg sodium
• 77 g carbohydrate
• 9 g dietary fiber
• 8 g sugars
• 38 g protein