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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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%