Guest guest Posted July 6, 2004 Report Share Posted July 6, 2004 Tex Mex Chicken Soup Soup Company Serves 8 10 oz chicken breast cubes, cooked 3 cup vegetable juice 1-1/2 cup low sodium chicken broth 4 oz salsa 15-1/4 oz canned corn, drained 3/4 tsp salt In a large saucepan combine, chicken cubes, vegetable juice, chicken broth, salsa, corn, and salt. Mix well and bring to a boil. Reduce heat to low. Cover and cook ten minutes, or until heated through. Calories 102;Fat 1g;Chol 19mg;Protein 10g;Sodium 708mg;Carbs 11g;Fiber 2g Marilyn Moderator for Diabetic_Recipes dnevessr@... Opinions expressed are solely my own and should not be mistaken for Professional advice. Quote Link to comment Share on other sites More sharing options...
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