Recipe for cooking chicken burrito soup

Low-Fat and Low-Calorie Recipes :: Poultry Recipes

Chicken Burrito Soup

WW points: 3

2 C. fat-free chicken broth (one 16 oz. can)
1 C. water
2 tsp. taco seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes
1 C. frozen whole kernel corn
1/4 C. chopped red bell pepper
1/4 C. chopped green bell pepper
1/2 C. chopped onion
1 C. diced cooked chicken breast (5 oz.)
6 oz. red kidney beans, rinsed and drained (8 oz. can)
1 C. stewed tomatoes, coarsely chopped and undrained
1 1/2 oz. uncooked noodles (1 C. cooked)

In a lrg. saucepan, Mix together chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, red and green bell peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to Mix together. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 min. or until vegetables and noodles are tender, stirring occasionally.

Freezes well.

Servings: 4 (1 1/2 C.) servings

Per servings: 262 Cal, 2g Fat, 20g Pro, 41g Carb, 452mg Sod, 60mg Calc, 5g Fib

Healthy Exchanges: 2 Protein, 1 Bread, 1 Vegetable, 8 Opt. Cal.

Diabetic Exchanges: 2 Meat, 1 1/2 Starch, 1 Vegetable