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Chicken Burrito Soup




Source of Recipe


JoAnna Lund


List of Ingredients




CHICKEN BURRITO SOUP

2c(16 oz can)Healthy Request Chicken Broth
1c water
2tsp taco seasoning
¼tsp dried minced garlic
1tsp dried parsley flakes
1c frozen whole-kernel corn
¼c chopped red bell pepper
¼c chopped green bell pepper
½c chopped onion
1c(5oz)diced cooked chicken breast
6oz(8oz can)red kidney beans, rinsed & drained
1c(8oz can)stewed tomatoes, coarsely chopped & drained
scant 1c(1½oz)uncooked noodles

In a large saucepan, combine chicken broth, water, taco seasoning, garlic, & parsley flakes. Add corn, red & green peppers, onion, chicken, kidney beans, & undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover & simmer for about 15 min or until vegetables & noodles are tender, stirring occasionally.

HINTS:1. Thaw corn by placing in a colander & rinsing under hot water for 1 min.
2. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Each serving equals:
HE:2 Protein, 1 Bread, 1 Vegetable
262 calories, 2gm fat, 20 gm protein, 41 gm carbohydrate, 452 mg sodium, 60 mg calcium, 5 gm fiber
DIABETIC:2 Meat, 1½ starch, 1 Vegetable



Recipe