Mexican Chicken Soup


3 pounds chicken pieces, skin removed

2 cups tomatoes, fresh or canned, chopped

1 clove garlic, minced (or 1/8 teaspoon garlic powder)

1/2 cup onion, chopped

1/4 cup canned mild chilies, diced

2 cups cooked pinto or garbanzo beans (rinsed and drained if using canned)

  1. Wash and prepare vegetables and chicken.
  2. Place chicken pieces in large saucepan. Add enough water to cover the chicken.
  3. Cook until tender, about 25 minutes over medium-high heat.
  4. Remove chicken pieces from the broth. Add tomatoes, garlic, onion and chilies to the broth.
  5. Remove chicken meat from the bones and return meat to the broth.
  6. Add beans and simmer about 15 minutes.
  • Always thaw meat in the refrigerator and never on the counter.
  • Wash hands and everything that comes in contact with raw meat in hot, soapy water before touching other ingredients, equipment and work places. This avoids cross-contamination.
  • Serve with a green salad and whole-wheat bread. 
  • Removing the skin from the chicken lowers the fat content.
Nutrition Facts: 

Serving size: 1 cup

Calories: 160

Fruits and Vegetables: 1/4 cup

Fat: 4.5 g

Fiber: 4 g

Sodium: 80 mg

This material was developed by the UMass Extension Nutrition Education Program.

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