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Soup: 4 pt. Mexican Chicken Broccoli Soup

Source of Recipe

Mary B in Cincinnati


Recipe Introduction

(notes are from original poster)

List of Ingredients

2 cups (one 16 oz can) Healthy Request Chicken Broth
1 - 1 1/2 cups water (this is my addition as I felt the veggies needed more liquid to cook)
3 cups frozen cut broccoli
1/2 cup onion
1 cup chopped celery
1 cup (one 8 oz can) Hunt's Tomato Sauce
1 full cup (6 oz) diced cooked chicken breast (* one 10 oz can drained yields 6 oz)
2 tsp chili seasoning
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup
3/4 cup (3 oz) shredded Kraft reduced fat Cheddar Cheese


Recipe

In a large saucepan, combine chicken broth, broccoli, onion and celery. Bring mixture to a boil. Stir in tomato sauce, chicken and chili seasoning. Lower heat and simmer for 9-10 min or until veggies are tender. Add chicken soup and cheddar cheese. Mix well to combine. Continue simmering for 5 min or until cheese melts, stirring often.

Serves 4.

Each 1 1/2 cup serving equals: 230 caloris, 6 gm fat, 4 gm fiber = 4 pts.
OR 3 vegetable and 2 meat servings.