Mexican Chicken Soup
Served with baked tortilla chips.
3 cooked, boneless
skinless chicken breast halves, shredded
1 (15 ounce) can kidney or pinto beans
1 cup frozen whole kernel corn
1 (14.5 ounce) can diced tomatoes
1/2 cup chopped onion
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans fat-free chicken broth
1 tablespoon ground cumin
Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green
bell peppers, chiles, broth and cumin in a large pot over medium heat.
Simmer 45 minutes.
454 Calories; 3g Fat (4.7% calories from fat);1g Saturated Fat; 44g Protein;
73g Carbohydrate; 23g Dietary Fiber; 41mg Cholesterol; 422mg Sodium. Exchanges:
4 Grain (Starch); 4 Lean Meat; 2 Vegetable; 0 Fat.
Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007