Mexican Chicken Minestrone

Need a healthy, low-fat dinner? Make this slightly spicy chicken soup. It cooks up in half an hour!

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Mexican Chicken Minestrone
Makes: 6  servings Prep 20 mins Start to Finish 30 mins


  • 12 ounces  skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 teaspoon  chili powder
  • 2 cloves garlic, minced
  • 1 tablespoon  vegetable oil
  • 2 14 ounce cans low-sodium chicken broth
  • 1 15 ounce can black beans, rinsed
  • 1 cup  frozen corn
  • 1 cup  dried pipette or elbow macaroni
  • 1 14 ounce can Mexican-style stewed tomatoes, cut up
  • Cilantro sprigs


1. In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.

2. Add broth, 1-1/2 cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.

3. Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)260,
  • Fat, total(g)4,
  • chol.(mg)33,
  • sat. fat(g)1,
  • carb.(g)34,
  • fiber(g)5,
  • pro.(g)22,
  • sodium(mg)727,
  • Percent Daily Values are based on a 2,000 calorie diet
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