Chicken & Bean Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 303.0
- Total Fat: 2.7 g
- Cholesterol: 28.9 mg
- Sodium: 917.1 mg
- Total Carbs: 46.8 g
- Dietary Fiber: 13.9 g
- Protein: 23.2 g
View full nutritional breakdown of Chicken & Bean Soup calories by ingredient
Introduction
Excellent for leftover chicken! Excellent for leftover chicken!Number of Servings: 6
Ingredients
-
2 Tbsp Goya Recaito
1 Tbsp minced garlic
1 packets Sazon
1/2 deboned chicken, no skin
1 can (15 oz) Black Beans
1 can (15 oz) Red Beans
1 can (15 oz) Pigeon Peas
4 cups chicken broth, low-sodium,organic
Directions
Makes 6 1-cup servings
Debone the chicken and tear into strips (or you can chop it into cubes). Set aside.
Drain and rinse beans. Set aside.
Add recaito, garlic, and sazon packets to pot. Cook on medium high heat until most of the liquid evaporates.
Add chicken broth, chicken, and beans.
Heat until boiling. Once boiling, reduce to medium-low heat, and cover. Let simmer 1 hour to make chicken really soft, stirring every 15 minutes. While stirry, skim any fat that comes up to the top.
Number of Servings: 6
Recipe submitted by SparkPeople user MONICAT1977.
Debone the chicken and tear into strips (or you can chop it into cubes). Set aside.
Drain and rinse beans. Set aside.
Add recaito, garlic, and sazon packets to pot. Cook on medium high heat until most of the liquid evaporates.
Add chicken broth, chicken, and beans.
Heat until boiling. Once boiling, reduce to medium-low heat, and cover. Let simmer 1 hour to make chicken really soft, stirring every 15 minutes. While stirry, skim any fat that comes up to the top.
Number of Servings: 6
Recipe submitted by SparkPeople user MONICAT1977.