Saturday, September 25, 2010

{soups-salads-and-salad-dressings} Chicken Soup with Beans Recipe

 

Chicken Soup with Beans Recipe


I put lime-flavored tortilla chips at the bottom of individual bowls before ladling in this Southwestern soup. Loaded with chicken, beans, corn, tomatoes and green chilies, it's satisfying and fuss-free. -Penny Peronia West Memphis, Arkansas

This recipe is:

Contest Winning

Quick



    * 12 Servings
    * Prep: 10 min.
    * Cook: 6 hours

Ingredients

    * 1 large onion, chopped
    * 1 tablespoon canola oil
    * 2 garlic cloves, minced
    * 1-1/4 pounds boneless skinless chicken breasts, cooked and cubed
    * 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
    * 2 cans (11 ounces each) white or shoepeg corn, drained
    * 1 can (10 ounces) diced tomatoes and green chilies, undrained
    * 3 cups water
    * 1 can (4 ounces) chopped green chilies
    * 2 tablespoons lime juice
    * 1 teaspoon lemon-pepper seasoning
    * 1 teaspoon ground cumin
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper

Directions

    * In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
    * Transfer to a 5-qt. slow cooker. Stir in the chicken, beans, corn, tomatoes, water, chopped green chilies, lime juice and seasoning. Cover and cook on low for 6-7 hours or until heated through. Yield: 12 servings (3 quarts).


Nutrition Facts: 1 serving (1 cup) equals 123 calories, 3 g fat (trace saturated fat), 26 mg cholesterol, 399 mg sodium, 13 g carbohydrate, 3 g fiber, 12 g protein.


Chicken Soup with Beans published in Quick Cooking January/February 2004, p29





             Beth Layman  :)


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