CHICKEN BURRITO SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 cups Healthy Request Chicken Broth - (one 16 ounce can)
  • 1 cup water
  • 2 teaspoons taco seasoning -
  • 1/4 teaspoon dried minced garlic
  • 1 teaspoon dried parsley flakes
  • 1 cup frozen whole kernel corn
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper 1/2 cup chopped onion
  • 1 cup diced cooked chicken breast -- (5 ounces)
  • 6 ounces red kidney beans - rinsed and drained (one 8 oz can)
  • 1 cup stewed tomatoes-coarsely chopped and undrained, (one 8 ounce can)' 1 1/2 ounces uncooked noodles .. (Scant 1 cup)

Directions

  • In a large saucepan, combine chicken broth, water, taco seasoning (or JO's Taco Seasoning), garlic, and parsley flakes.
  • Add corn, red and green peppers, onion, chicken, kidney beams, and undrained tomatoes.
  • Mix well to combine.
  • Bring mixture to a boil.
  • Stir in uncooked noodles.
  • Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally.
  • Serves 4 (1 1/2 cups).
  • Freezes well.
  • HlNT: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute. 2. If you don't have leftovers, purchase a Chunk of cooked chicken breast from your local deli.
  • Servings: 4 Serving size (I Il2 cups) Per serving: 214 Cal, 2g Fat, 19 Pro, 30g Carb, 37Omg Sod, 5g Fib

Notes

Categories: Low Fat  Soup 
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