Spicy Salsa Chicken Soup
Serve with baked tortilla chips or cornbread.

Servings: 8

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, chopped
1 - 16 ounce jar mild or hot chunky salsa
2 - 14.5 ounce cans peeled and diced tomatoes
1 - 14.5 ounce can whole peeled tomatoes
1 - 10.75 ounce can condensed tomato soup
3 tablespoons chili powder
1 - 15 ounce can whole kernel corn, drained
2 - 16 ounce cans chili beans, undrained
1 - 8 ounce container low fat sour cream

In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Per Serving: 391 Calories; 6g Fat (12.3% calories from fat); 1g Saturated Fat; 40g Protein; 52g Carbohydrate; 10g Dietary Fiber; 71mg Cholesterol; 2702mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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