Guest guest Posted June 9, 2004 Report Share Posted June 9, 2004 > > Nacho Chicken Soup > > 2 cans pinto beans undrained (15 oz) > 4 cups cooked diced chicken breast thawed if frozen > 2 cups chicken broth > 14-1/2 oz canned peeled tomato wedges undrained > 1-1/4 cups salsa (11 oz) > 10 oz diced tomatoes and green chiles undrained > 1-1/2 cups shredded reduced-fat Cheddar cheese (6 oz) > low-fat tortilla chips (optional) > > Place pinto beans in a food processor; process until smooth. > Spoon bean puree into a large Dutch oven. Add chicken and next > 4 ingredients; stir well. Cook over medium heat 15 minutes or > until thoroughly heated. Ladle soup into bowls; top each with > about 3 tablespoons cheese. Serve with low-fat tortilla chips, > if desired (chips not included in analysis). > > Serves 7 > 388 Calories,7g Fat,45g Protein,39g Carbs,425mg Sodium,12g Fiber > > > Quote Link to comment Share on other sites More sharing options...
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