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.

Per Serving: 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.

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