Mexican Chicken Soup

Name: Mexican Chicken Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 15
Ingredients: 8 cup Chicken Broth Kirkland (1 cup 240 ml) (by GOODIEJAR); 24 oz Tyson boneless skinless chicken breast tenderloin not breaded (by CKBYMOMMY); 2 cup (8 fl oz) Water tap; 5 cup slices Carrots cooked; 0.5 package (10 oz) Peas frozen; 8 tbsp Diced Green Chilie (by GOALAGAIN); 2.5 cup SW Premium Organic Black Bean 1/2 cup (130g) with sea salt (by RUTHHAWKINS671); 4 tbsp Salt; 4 tsp Pepper black; 16 tsp Garlic Granulated (Dry) (by PATFERGY); 15 tsp Onion: Granulated (Sauer's) (by NANIMAL52); 12 tsp paprika smoked (by PFLEEG)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 15

Ingredients

8 cup Chicken Broth Kirkland (1 cup 240 ml) (by GOODIEJAR) 24 oz Tyson boneless skinless chicken breast tenderloin, not breaded (by CKBYMOMMY) 2 cup (8 fl oz) Water, tap 5 cup slices Carrots, cooked 0.5 package (10 oz) Peas, frozen 8 tbsp Diced Green Chilie (by GOALAGAIN) 2.5 cup SW Premium Organic Black Bean 1/2 cup (130g) with sea salt (by RUTHHAWKINS671) 4 tbsp Salt 4 tsp Pepper, black 16 tsp Garlic, Granulated (Dry) (by PATFERGY) 15 tsp Onion: Granulated (Sauer's) (by NANIMAL52) 12 tsp paprika, smoked (by PFLEEG)

Directions

Boil chicken in broth, slice carrots while chicken cooks. Shred chicken however you like (I used a food processor,so it was SHREDDED!). Dump in the rest of the ingredients and simmer for 5 minutes.

Serving Size: 15 bowls

Number of Servings: 15

Recipe submitted by SparkPeople user SPOTLESBONE.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving

Calories: 138.5
Total Fat: 0.6 g
Cholesterol: 20.0 mg
Sodium: 2,212.9 mg
Total Carbs: 18.2 g
Dietary Fiber: 5.7 g
Protein: 14.5 g

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