Lunch

Mexican Chicken Soup II is for Lunch.

Mexican Chicken Soup II takes 20 minutes to prepare.

Mexican Chicken Soup II takes 40 minutes to cook.

Mexican Chicken Soup II makes 5 servings.

The ingredients for Mexican Chicken Soup II are:

1/2 tsp olive oil
3/4 c. onion
1 clove garlic
5 tomatillo - diced
1 c diced celery
1 c shredded or diced carrots
2 chicken breasts cooked & shredded (11oz)
1.5 tsp cumin or cumin seed ground
1 tsp cayenne or red pepper
11 oz spicy V-8
4 cups 99% fat free chicken stock

Here is how you make Mexican Chicken Soup II:

begin by placing (2) chicken breasts in 4 cups of salted water and set to boil, when water begins to boil lower heat to med low and allow to simmer until done - 15 to 20 minutes. While chicken is cooking prepare veggies to cook - dice onion, celery, carrots (I buy the pre-shredded), tomatillos, mince garlic.When chicken is done remove from liquid and let cool, when chicken is cool enough to work with shred or dice chicken whatever is your preference.add olive oil to large pot set heat to med high heat, get oil hot and then add onion and garlic, lower heat to med low cook until tender, a couple of minutes Add carrots, celery and tomatillo cook another 2 or 3 minutes, add chicken, mexican corn, cumin and cayenne pepper, stir everything together and then add liquid - V-8 and 4 cups of stock. Simmer soup 30 to 40 minutes. Salt and pepper to taste.Spruce up with shredded cheese, light sour cream and avacado but remember to add these ingredients as they are not included in the recipe nutritional calculations.Makes 5 - 2 cups portionsNumber of Servings: 5Recipe submitted by SparkPeople user TANKASS47.

The nutritional information for Mexican Chicken Soup II is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 202.8

• Total Fat: 2.3 g
• Cholesterol: 36.2 mg
• Sodium: 932.8 mg
• Total Carbs: 25.6 g
• Dietary Fiber: 3.8 g
• Protein: 20.2 g

Mexican Chicken Soup II is Mexican cuisine.

The dietary needs meet for Mexican Chicken Soup II is Low Fat