Chicken Chili & Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp butter1 onion, choppedsalt & pepper1 tbsp chili powder1 baking potato, peeled & chopped1 32 oz container chicken broth (low sodium)1 16 oz bag frozen corn kernals2 cups shredded rotisserie chicken meat1 10 oz bag frozen green beansreduced fat sour cream for serving
1. In a large saucepan, melt butter over medium heat. Add onion, season with salt & pepper and cook stirring until tender about 5 minutes. Stir in chili powder and cook for 2 minutes. Add potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.
2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt & pepper. Serve with the sour cream.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AIMEELIZ1.
2. Stir in the corn, chicken and green beans and cook until heated through. Season with salt & pepper. Serve with the sour cream.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AIMEELIZ1.
Nutritional Info Amount Per Serving
- Calories: 388.3
- Total Fat: 10.1 g
- Cholesterol: 69.5 mg
- Sodium: 627.4 mg
- Total Carbs: 47.2 g
- Dietary Fiber: 8.0 g
- Protein: 28.5 g
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