Mexican Chicken Soup
Light & Tasty
This zesty dish is loaded with chicken, corn and black beans in a mildly spicy red broth. "As a busy mom of three young children, I'm always looking for dinner recipes that can be prepared in the morning. The kids love the taco-like taste of this easy soup," writes Marlene Kane of Lainesburg, Michigan.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Slow Cooker
TIME: Prep: 10 min. Cook: 3 hours
Ingredients:
1-1/2 pounds boneless skinless chicken breasts, cubed
2 teaspoons canola oil
1/2 cup water
1 envelope reduced-sodium taco seasoning
1 can (32 ounces) V8 juice
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (10 ounces) frozen corn, thawed
6 tablespoons reduced-fat cheddar cheese
6 tablespoons reduced-fat sour cream
2 tablespoons minced fresh cilantro
Directions:
In a large nonstick skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.
Transfer to a 5-qt. slow cooker. Stir in the V8 juice, salsa, beans and corn. Cover and cook on low for 3-4 hours or until heated through. Serve with cheese, sour cream and cilantro. Yield: 6 servings.
Nutrition Facts
One serving:(1-1/
Calories: 345,Fat:7 g,Saturated Fat:
3 g,Cholesterol:
Diabetic Exchange:
4 very lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
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