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Southwestern Tex-Mex chicken noodle soup

February 11, 2014 Recipes

Number of servings: 4 servings


4 cups homemade or low-sodium chicken broth
½ cup chopped onion
1 teaspoon minced garlic
2 cups cooked, cubed chicken
1 15-ounce can (about 1-1½ 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


  1. Put chicken broth into a large soup pot and add onion and garlic.
  2. Cook for about five minutes, then add chicken. Add corn, beans and tomatoes.
  3. Heat to a boiling point, then turn off heat.
  4. Put 1 cup pasta and a quarter-cup of cilantro in each serving bowl.
  5. Pour soup over noodles and garnish with a slice of lime.

Nutritional information

Calories: 521
Fat: 8 grams (4 grams saturated fat, no trans fat)
Cholesterol: 53 milligrams
Sodium: 683 milligrams
Carbohydrates: 77 grams
Dietary Fiber: 9 grams
Sugars: 8 grams
Protein: 38 grams