Santa Fe Chicken Soup Recipe

A tasty twist on chicken soup, this easy recipe is ready in about an hour. Hearty black beans, corn and brown rice make this low fat soup a generous appetizer or filling entrée for only 185 calories.

Ingredients

  • 2 Tbsp olive oil
  • 4 boneless skinless chicken breasts (4 oz each)
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1-1/2 cups frozen corn
  • 1-1/2 cups no salt added black beans
  • 5 cups low sodium chicken broth (gluten free)
  • 1 cup water
  • 1/4 cup tomato paste
  • 1/2 cup brown rice
  • 1 Tbsp chili powder
  • 1/4 cup minced cilantro

Directions

  1. In a large stock pot, heat olive oil over medium-high heat until hot. Add chicken and brown on all sides. Add bell pepper, onion and garlic, and sauté about 5 minutes until vegetables are softened.
  2. Add remaining ingredients and simmer, covered, about 45 minutes, or until rice is cooked. Remove chicken breasts. Shred chicken and return to pot. Stir to combine, and serve.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
185
% Daily Value*
  • Total Fat
    4g
    6%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    26mg
    9%
  • Sodium
    312mg
    13%
  • Total Carbohydrate
    22g
    7%
  • Dietary Fiber
    4g
    16%
  • Sugars
  • Protein
    16g
    32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.