Slimming soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 3/4lbs of chicken breast shredded1 tsp olive oil1 onion chopped1 pepper (any color) chopped1 large yellow squash chopped8oz mushrooms chopped2 tsp garlic chopped1 bottle (46 oz) reduced sodium tomato juice or low sodium V8 juice1 can (15oz) beans, pinto, black or garbanzo, rinsed well1 can (14oz) crushed tomatoes1 Tbs lim juice1 Tbs cumin ground1/8 tsp cayenne pepper1/4 tsp cilantro1/ tsp parsleyParmesan cheese for garnish grated
1 - Thoroughly cook chicked in olive oil in large stock pot. remove chicken from pot
2 - IN same pot, cook onions, peppers, squash, mushrooms and garlic for 5 minutes or until veggies are crisp/tender stirring occassionaly
3 - Stir in juice, beans, canned tomatoes, lime juice, cumin, cayenne and chicken. Add up to 1 cup of water to make more liquid if desired. Cover and bring to a simmer - DO NOT BOIL - Reduce heat to medium/low and simmer for 20 minutes
4 - add cliantro and parsley and simmer for an additional 5 minutes
5 - Garnish with Parmesan cheese
Serving Size: 1 cup
2 - IN same pot, cook onions, peppers, squash, mushrooms and garlic for 5 minutes or until veggies are crisp/tender stirring occassionaly
3 - Stir in juice, beans, canned tomatoes, lime juice, cumin, cayenne and chicken. Add up to 1 cup of water to make more liquid if desired. Cover and bring to a simmer - DO NOT BOIL - Reduce heat to medium/low and simmer for 20 minutes
4 - add cliantro and parsley and simmer for an additional 5 minutes
5 - Garnish with Parmesan cheese
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 204.2
- Total Fat: 2.4 g
- Cholesterol: 57.5 mg
- Sodium: 167.3 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.1 g
- Protein: 27.9 g
Member Reviews