Saturday, November 6, 2010

Mexican Chicken Soup 6 hours

Mexican Chicken Soup

Recipe By :
Serving Size : 10
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ -------- -------- -------
2 cups cooked chicken -- chopped
10 ounces frozen corn kernels
1 large onion -- chopped
2 cloves garlic -- pressed
28 ounces chicken broth -- low sodium
6 ounces tomato paste
15 ounces tomatoes, canned
10 ounces Ro-Tel
15 ounces canned black beans -- drained( OR Use what bean you
like)
3/4 teaspoon salt
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon black pepper

Dump all into a slow cooker and cook on high for 6 hrs.

Or, put in a large pot and cook on the stove for a couple of hours.

Serve with grated cheese on top, and/or with tortilla chips. Can spice up
With salsa.

Yield:
"10 cups"
- - - - - - - - - - - - - - - - - - -

Per serving: 156 Calories (kcal); 3g Total Fat; (14% calories from fat);
15g
Protein; 19g Carbohydrate; 24mg Cholesterol; 884mg Sodium
Food Exchanges: 1 Grain(Starch) Food Exchanges: 1 Grain(Starch) ; 1
Fat; 0 Other Carbohydrates

NOTES : You can use more chicken if desired. Or, start with boneless
Chicken breasts, cubed. Use low-sodium chicken broth. I used Swanson in
The box.

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