Nacho Chicken Soup

recipe

Yield:

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

Recipe from

Oxmoor House

Nutritional 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

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)

Preparation

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

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.

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

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

Note:

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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