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Nacho Chicken Soup

Yield 7 servings (serving size: 1 1/2 cups soup and about 3 tablespoons cheese)

Ingredients

  • 2 (15-ounce) cans no-salt-added pinto beans, undrained
  • 4 cups frozen cooked diced chicken breast, thawed
  • 2 cups low-sodium chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 (11-ounce) jar salsa (about 1 1/4 cups)
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese
  • Low-fat tortilla chips (optional)

Nutrition Information

  • calories 362
  • caloriesfromfat 0.0 %
  • fat 8.8 g
  • satfat 4.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 42 g
  • carbohydrate 26.9 g
  • fiber 7.8 g
  • cholesterol 91 mg
  • iron 0.0 mg
  • sodium 797 mg
  • calcium 0.0 mg

How to Make It

  1. Place pinto beans in a food processor; process until smooth.

  2. Spoon bean puree into a large Dutch oven. Add chicken and next 4 ingredients; stir well. Cook over medium heat 15 minutes or until thoroughly heated.

  3. Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis).

  4. Tip: If you need to reduce the amount of sodium in this recipe, use 1 (14 1/2-ounce) can no-salt-added tomatoes.

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