Mexican Chicken and Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Chicken Breast, no skin, 2 breast, bone and skin removed (remove) Yellow Sweet Corn, Canned, 1 can (12 oz) yields (remove) Swanson Chicken Broth 99% Fat Free, 2 cup (remove) Old el Paso Refried Beans - Fat Free, 2 cup (remove) diced tomatoes & green chilies RoTel 10oz canned, 2.50 serving (remove) Beans, black, 1.5 cup (remove)Salsa, .5 cup (remove)
The night before put chicken breasts, salsa, and can of rotel in slow cooker with 1/2 cup of water, cook overnight on low. Remove chicken breasts from slow cooker and dice, place back in slow cooker, drain and add remaining ingredients allow to cook on low for 2 hours. Serve.
Serving Suggestions:
Pinch of cheese and sour cream on top, with side of baked tostitos.
Number of Servings: 5
Recipe submitted by SparkPeople user MARLENAC85.
Serving Suggestions:
Pinch of cheese and sour cream on top, with side of baked tostitos.
Number of Servings: 5
Recipe submitted by SparkPeople user MARLENAC85.
Nutritional Info Amount Per Serving
- Calories: 293.4
- Total Fat: 1.9 g
- Cholesterol: 56.8 mg
- Sodium: 1,216.6 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 9.9 g
- Protein: 33.0 g
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