Sharon's Mexicana Soupa

Name: Sharon''s Mexicana Soupa Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 16
Ingredients: 2 Large pieces Chicken Breast approx. 6oz each; 6 Cups College Inn Chicken Broth; 1 Large Size can of crushed tomatos - 28oz.; 1 Can Old El Paso Refried Beans - .16oz; 1 Can corn - 15 1/4 oz.; 3 Garlic Cloves; 1 tsp Chili powder; 1/2 tsp. black pepper; pinch of salt

(2)

Minutes to Prepare: 20
Minutes to Cook: 60

Number of Servings: 16

Ingredients

2 Large pieces Chicken Breast approx. 6oz each6 Cups College Inn Chicken Broth 1 Large Size can of crushed tomatos - 28oz.1 Can Old El Paso Refried Beans - .16oz1 Can corn - 15 1/4 oz.3 Garlic Cloves1 tsp Chili powder1/2 tsp. black pepperpinch of salt

Directions

Start by boiling the fresh chicken breast until fully cooked...about 20mins. this is really the only preparation needed for this recipe. While chicken is boiling you can start to add all the other listed ingredients together in a pot. When the chicken is all done...cut up into small pieces and add to soup base. Cook for approx. 45mins. to 1hr. continue to stir every so often to help break up the refried beans. I like to serve this soup with Utz baked tortillas for the dieters and regular tortillas for the non dieters...this soup is delicious and even my kids will eat it...4yrs. and 1yrs. Also, you could reduce the calorie content even more by using fat free chicken broth and fat free refried beans.

Number of Servings: 16

Recipe submitted by SparkPeople user SHARONLIBERMAN.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving

Calories: 112.9
Total Fat: 1.6 g
Cholesterol: 14.8 mg
Sodium: 273.2 mg
Total Carbs: 15.1 g
Dietary Fiber: 4.2 g
Protein: 6.9 g

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Member Reviews

CC7176
Delishioso!!!!!! - 2/11/10
VICKI47TOO
Yummy!!!!!!!!! Loved it! - 2/4/10