Print
Ingredients
Scale
- 1 teaspoon olive oil
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 4 cups reduced-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (10 ounce) bag frozen corn kernels
- 1 cup fat-free salsa
- ½ pound cooked shredded chicken
- ¼ cup chopped cilantro (optional)
- Sour cream, shredded cheddar cheese, and/or tortilla chips for serving (optional)
Instructions
- Heat olive oil in a large saucepan over medium-high heat.
- Sauté onion and garlic for about 8 minutes until tender.
- Stir in ground cumin and cook for one minute.
- Add chicken broth, diced tomatoes, corn, and salsa; bring to a boil and simmer for 10 minutes.
- Stir in shredded chicken and heat for 2-3 minutes.
- Add chopped cilantro if desired, then serve hot.
Notes
Use low-sodium chicken broth for a healthier option.
Ensure the chicken is thoroughly heated for the best flavor.
Feel free to add additional veggies for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 20
- Cholesterol: 40