Soup: 3 to 4 pt. Chicken Burrito Soup
Source of Recipe
" Soups On! Cookbooklet, page 30" JoAnna M. Lund
List of Ingredients
2 cups Healthy Request Chicken Broth -- (one 16 ounce can)
1 cup water
2 teaspoons taco seasoning -- (Cookbooklet calls for JO's taco seasoning)
1/4 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast -- (5 ounces)
6 ounces red kidney beans -- rinsed and drained (one 8 oz can)
1 cup stewed tomatoes -- coarsely chopped and undrained, (one 8 ounce can)
1 1/2 ounces uncooked noodles -- (Scant 1 cup) Recipe
In a large saucepan, combine chicken broth, water, taco seasoning (or JO's Taco Seasoning), garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. Serves 4 (1 1/2 cups). Freezes well.
HINT: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute. 2. If you don't have leftovers, purchase a Chunk of cooked chicken breast from your local deli.
Servings: 4 Serving size (1 1/2 cups)
**According to the cookbooklet: Per serving: 214 Cal, 2g Fat, 19g Pro, 30g Carb, 370mg Sod, 5g Fib
Healthy Exchanges: 2 Protein, 1 Bread, 1 Vegetable, 8 Opt. Cal.
Diabetic Exchanges: 2 Meat, 1 1/2 Starch, 1 Vegetable
Weight Watcher Points: 3
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