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Mexican Chicken Soup
  (63 ratings) Nutrition Information:
Calories: 280Protein: 40 g Carbs: 19 g Fat: 4 g Saturated Fat: 1 g Sodium: 191 mg Fiber: 6 g
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Hearty and simple - this soup doesn't skimp on flavor. Enjoy with a green salad and warm corn tortillas.
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Ingredients:
2 pounds chicken breast, skin removed, cut into chunks
Water to cook chicken (or fat-free, low-sodium broth)
2 cups chopped tomatoes
1 minced garlic clove
1/2 cup chopped onion
1/4 cup canned and diced mild chiles
1 jalapeno, chopped (seeded if desired)
2 cups pinto beans, canned and drained or cooked and drained
salt and pepper to taste (optional)
Water to cook chicken (or fat-free, low-sodium broth)
2 cups chopped tomatoes
1 minced garlic clove
1/2 cup chopped onion
1/4 cup canned and diced mild chiles
1 jalapeno, chopped (seeded if desired)
2 cups pinto beans, canned and drained or cooked and drained
salt and pepper to taste (optional)
Directions:
| 1 | Place chicken in a large saucepan and add enough water to cover. |
| 2 | Cook until tender, about 25 minutes. Remove chicken pieces, reserve liquid. |
| 3 | Add tomatoes, garlic, onion, jalapeno and chiles. |
| 4 | Add meat, beans and salt and pepper to taste. Simmer for about 15 minutes. |
| 5 | ENJOY! |
| Ratings & Reviews |
(63 ratings) |
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