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Chili Chicken Soup*




Source of Recipe


Home Town Cooking Magazine


List of Ingredients





1 (15 oz) can whole kernel corn, drained
1 (14-1/2 oz) can beef broth
1 (14-1/2 oz) can chicken broth
1 (14-1/2 oz) can diced tomatoes
1/2 cup chopped onion
1/4 cup chopped green sweet pepper
1 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground black pepper
1 lb skinless, boneless chicken breasts, cut into bite-size pieces
Lime wedges (optional)

In a Dutch oven, combine corn, beef broth, chicken broth, undrained
tomatoes, onion, green pepper, chili powder, cumin, and black pepper. Bring
to boiling.

Stir in chicken pieces. Return to boiling; reduce heat. Cover and simmer 10
to 12 minutes or until chicken is no longer pink, stirring once or twice.

To serve, ladle into soup bowls. Garnish with lime wedges, if desired.

Serves 6
173 Calories;2g Fat;44mg Chol;762mg Sodium;17g Carbs;2g Fiber;21g Protein
Exchanges: 1 starch; 1 vegetable; 2 very lean meat



Recipe