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Southwestern Tex-Mex Chicken Noodle Soup

Tex-Mex chicken soup


  • 4 cups homemade or low-sodium chicken broth

  • ½ cup chopped onion

  • 1 tsp. minced garlic

  • 2 cups cooked, cubed chicken

  • 1 15-ounce can (about 1–1 ½ cups) low-sodium corn kernels, rinsed

  • 1 15-ounce can black beans, rinsed

  • 1 15-ounce can diced tomatoes with chilies

  • 4 cups cooked whole wheat noodles or chunky pasta

  • 1 cup fresh cilantro, chopped

  • 4 slices of lime for garnish


Put chicken broth into a large soup pot and add onion and garlic. Cook for about five minutes, then add chicken. Add, corn, beans, and tomatoes. Heat to boiling point, then turn off heat.

Put 1 cup of pasta and a quarter-cup of cilantro in each serving bowl. Pour soup over noodles. Garnish with slice of lime.

Makes four hearty servings

Each serving contains about 521 calories, 8 g fat (4 g saturated fat, no trans fat), 53 mg cholesterol, 683 mg sodium, 77 g carbohydrate, 9 g dietary fiber, 8 g sugars, and 38 g protein.

Online Medical Reviewer: Louise Akin, RN, BSN
Online Medical Reviewer: Daphne Pierce-Smith, RN, MSN, FNP, CCRC
Date Last Reviewed: 3/9/2011
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