Mexican Chicken Soup Recipe
This zesty soup 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. —Marlene Kane, Lainesburg, Michigan
Healthy
Diabetic Exchange
TOTAL TIME: Prep: 10 min.
Cook: 3 hours
MAKES: 6 servings
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.
Nutritional Facts
1-1/2 cups with 1 tablespoon each cheese and sour cream and 1 teaspoon cilantro equals 345 calories, 7 g fat (3 g saturated fat), 72 mg cholesterol, 1,315 mg sodium, 34 g carbohydrate, 7 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
Originally published as Mexican Chicken Soup in Light & Tasty August/September 2002, p19
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
__._,_.___
Posted by: Beth Layman <blayman38@gmail.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
Another Great Group of *~ Beth ~*
.
__,_._,___
No comments:
Post a Comment