Mexican Chicken Soup*
Source of Recipe
unknown
List of Ingredients
1-1/2 lbs boneless skinless chicken breasts, cubed
2 tsps canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ozs) V8 juice
1 jar (16 ozs) salsa
1 can (15 ozs) black beans, rinsed and drained
1 package (10 ozs) frozen corn, thawed
6 tbsps reduced-fat cheddar cheese
6 tbsps reduced-fat sour cream
2 tbsps chopped fresh cilantro or parsley
In a large nonstick skillet, saute chicken in oil until no longer pink. Add
water and taco seasoning; simmer until chicken is well coated. Transfer to a
slow cooker. Add V8 juice, salsa, beans and corn; mix well. Cover and cook
on low for 3-4 hours or until heated through. Serve with cheese, sour cream
and cilantro.
Serves 6 (1-1/2 cups with 1 tbsp each cheese and sour cream and 1
tsp cilantro)
345 Calories;6g Fat;75mg Chol;1,385mg Sodium;35g Carbs;7g Fiber;37g Protein
Exchanges: 4 very lean meat; 2 vegetable; 1-1/2 starch; 1/2 fat
Recipe
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