Texas-Style Chicken and Corn Soup

Recipe

Soup, Chili & Stew
Texas-Style Chicken and Corn Soup

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User Rating

5 out of 5 stars
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9 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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    Description

    Want to try a southern-style dish? Check out this Texas-style chicken corn soup made with strong flavors like salsa and cilantro.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 lbs. Hy-Vee True boneless, skinless chicken breasts
    1 (32-oz.) container Hy-Vee 33%-less-sodium chicken broth
    1 (16-oz.) jar Culinary Tours mild Texas-style two-corn salsa
    1 (15-oz.) can no-salt-added Hy-Vee pinto beans, rinsed and drained
    1 (10-oz.) can Hy-Vee diced tomatoes with green chilies
    1 tbsp. hot chili powder
    2 tsp. Hy-Vee ground cumin
    ½ tsp. Hy-Vee ground oregano
    ¼ c. plain whole milk Greek yogurt, such as Chobani brand
    ¼ c. fresh cilantro, finely chopped
    2 tbsp. fresh lime juice
    Desired toppers, such as: lime slices, cilantro leaves, and/or radish slices

    Things To Grab

    • Soup pot

    Directions

    1. Place chicken and broth in soup pot. Bring to boiling; reduce heat. Simmer, covered, 10 minutes or until cooked through (165 degrees). Remove chicken and shred. Reserve broth in pot; stir in salsa, beans, undrained tomatoes, chili powder, cumin and oregano. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. 

    2. Stir in chicken, yogurt, chopped cilantro and lime juice; heat through. Serve with lime slices, cilantro leaves and/or radish slices. 

    Nutrition facts

    Servings

    250 Calories per serving

    Amounts Per Serving

    • Total Fat: 2g
    • Cholesterol: 55mg
    • Sodium: 580mg
    • Total Carbohydrates: 32g
    • Protein: 25g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 10%