Mexican Chicken Soup

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

2 3/4

tsp

Oil, olive

3 1/2

cup

Chicken Breast, skinless, boneless

1 1/2

cup

Onion, white, fresh, chopped

1 1/2

cup

Bell pepper, green, fresh, chopped

3/4

tsp

Garlic, dried, minced

2 1/4

tsp

Cumin, ground

1 1/8

tsp

Chili powder

1 1/2

cup

Tomato puree, canned, unsalted

1 1/2

cup

Tomatoes, fresh, chopped

3/4

cup

Cheese, Mexican, shredded, reduced fat

17

oz

Broth, chicken, low sodium

1 1/2

cup

Kidney beans, dark red, canned, low sodium

3/8

tsp

Salt, table, iodized

Nutrition Info

258.00 g / 9.21 oz per serving.

Recipe Label

Instructions

1. Wash & prepare vegetables.
2. Sauté diced chicken with onion & peppers.
3. Add remaining ingredients except cheese to chicken & vegetables.
4. Heat to at least 180°F.
5. Serve soup with 8 oz ladle & top with 1 tbsp shredded cheese per serving.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.