Hearty Chicken Fiesta Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 213.4
- Total Fat: 2.3 g
- Cholesterol: 31.5 mg
- Sodium: 614.3 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 6.0 g
- Protein: 18.1 g
View full nutritional breakdown of Hearty Chicken Fiesta Soup calories by ingredient
Introduction
A quick easy soup made with leftover chicken and brown rice. High fiber and plenty of protein makes for a tasty and filling meal.note: to lower the sodium of this meal, substitute the canned items for fresh. A quick easy soup made with leftover chicken and brown rice. High fiber and plenty of protein makes for a tasty and filling meal.
note: to lower the sodium of this meal, substitute the canned items for fresh.
Number of Servings: 6
Ingredients
-
1 tsp olive oil
Cooked chicken, in bite size pieces (about 10oz)1 can fat free refried beans (16oz)
1 can diced tomatoes with green chilies (14.5 oz) can be substituted with your favorite salsa
1 can yellow sweet corn (12 oz)
1 cup brown rice, cooked
water - varies according to how thick you want the soup (1-2 cups)
1 tsp garlic power or fresh 1-2 cloves minced
1 tsp adobo seasoning (found in the latin foods section of your grocer)
salt to taste
pepper to taste
Directions
1.Heat oil in large sauce pan over med heat
2. Add chicken and all seasonings and cook until heated through, remove from pan and set aside.
3.In the same pan add refried beans and water, mix well untill it forms a smooth soup base.
4.Stir in diced tomatoes, drained corn, and cooked rice, add more water to thin if needed.
5. When bubbling, add chicken into the soup, lower heat and simmer for 10-15 min
Makes approx. 6 servings (1.5 cups each)
SERVING SUGGESTIONS: top with diced onions and 2 Tbs. fat free plain yogurt or low fat cheddar cheese and enjoy
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARSNAPS.
2. Add chicken and all seasonings and cook until heated through, remove from pan and set aside.
3.In the same pan add refried beans and water, mix well untill it forms a smooth soup base.
4.Stir in diced tomatoes, drained corn, and cooked rice, add more water to thin if needed.
5. When bubbling, add chicken into the soup, lower heat and simmer for 10-15 min
Makes approx. 6 servings (1.5 cups each)
SERVING SUGGESTIONS: top with diced onions and 2 Tbs. fat free plain yogurt or low fat cheddar cheese and enjoy
Number of Servings: 6
Recipe submitted by SparkPeople user SUGARSNAPS.
