Baja Chicken Vegetable Soup Servings: 12 (about 12oz each) Prep Time: 35 minutes Total Time: 50 minutes

  • Low Calorie Low Sodium
  • Rate:
    Baja Chicken Vegetable Soup
    3.4 (67.62%) 21 vote[s]
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4 tablespoons vegetable oil, divided
4 medium red bell peppers, chopped (4 cups)
2 medium green bell peppers, chopped (2 cups)
2 medium onions, chopped (2 cups)
8 garlic cloves, finely chopped (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 (15oz) cans Luck’s┬« Light Red Kidney Beans, drained, rinsed
1 (15oz) can whole kernel corn, drained
1/2 cup taco sauce


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.

Nutrition Facts: