Caldos
Soups & Stews

Mexicali

8 oz boneless, 
skinless chicken breasts 
1 cup canned diced tomatoes, 
undrained 
1 cup canned Mexican-style corn, 
drained 
1 cup canned black beans, 
rinsed and drained 
2 tsp chopped fresh cilantro 
4 tbsp shredded light 
Mexican cheese blend 
3 cup reduced-sodium, 
fat-free chicken broth 

Poach the chicken by placing 
it in a 4-quart pot with 
just enough water to cover. 
Bring to a boil over high heat. 
Then simmer for 7 to 10 minutes, 
or until no longer pink 
inside when cut with a knife. 
Transfer the chicken to a plate 
and allow it to cool a bit.
Discard the poaching water 
from the pot, 
then add the broth 
and the tomatoes. 
Bring to a boil 
over high heat. 
Stir in the corn, black beans, 
and cilantro, 
and reduce the heat 
to low.
Using a fork, 
shred the chicken and 
add it to the pot. 
Stir the soup, cover, 
and simmer for 
about 15 minutes, 
stirring occasionally.
Serve immediately, 
garnishing each bowlful 
with a tablespoon 
of shredded cheese.