Baja Chicken Vegetable Soup

S&W Santa Fe Chili

Baja Chicken Vegetable Soup

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 4 medium red bell peppers, chopped (4 cups)
  • 2 medium green bell peppers, chopped (2 cups)
  • 2 cups onion, chopped
  • 8 garlic cloves, finely chopped (about 3 tablespoons)
  • 2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3 tablespoons chili powder
  • 1 (32oz) carton 1/3 less sodium chicken broth
  • 1 (28oz) can diced tomatoes (do not drain)
  • 2 (15.25oz) cans S&W® Kidney Beans (drained, rinsed)
  • 1 (15oz) can whole kernel corn (drained)
  • 1/2 cup taco sauce

Print Baja Chicken Vegetable Soup

LS

Low Sodium

LC

Low Calorie

50 min

Total Time

35 min

Prep Time

12

Servings

Rate this recipe
Thanks for rating!
(1) Reviews Get Coupons

Ingredients

  • 4 tablespoons vegetable oil, divided
  • 4 medium red bell peppers, chopped (4 cups)
  • 2 medium green bell peppers, chopped (2 cups)
  • 2 cups onion, chopped
  • 8 garlic cloves, finely chopped (about 3 tablespoons)
  • 2 pounds boneless skinless chicken breasts, cubed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3 tablespoons chili powder
  • 1 (32oz) carton 1/3 less sodium chicken broth
  • 1 (28oz) can diced tomatoes (do not drain)
  • 2 (15.25oz) cans S&W® Kidney Beans (drained, rinsed)
  • 1 (15oz) can whole kernel corn (drained)
  • 1/2 cup taco sauce

Directions

In large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Add bell peppers, onions and garlic. Cook 5 minutes or until slightly tender, stirring occasionally. Remove to large bowl. Heat remaining 2 tablespoons oil in same Dutch oven. Add chicken, salt, cumin, black pepper and red pepper. Cook 5 to 7 minutes or until chicken is no longer pink, stirring occasionally. Stir in vegetables and all remaining ingredients. Bring to a boil; reduce heat. Simmer uncovered 10 minutes. Season to taste.

Serving Suggestion: Serve over cooked rice. Top with sour cream and shredded cheese, if desired.

Serving Size: about 12oz each

Nutritional Information Per Serving:
Calories 230, Total Fat 6g (Saturated Fat 1g, Trans Fat 0g), Cholesterol 35mg, Sodium 420mg, Carb 23g, Fiber 6g, Sugar 7g, Protein 21g, Vitamin A 45%, Vitamin C 140%, Calcium 6%, Iron 15%