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Border Chicken & Bean Soup

Serves: 6

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LOW FAT/LOW CHOLESTEROL/LOW CALORIE

Prep: 10 min
Cook: 20 min


   3/4 pound boneless skinless chicken breast halves or thighs
   3 cups fat-free reduced-sodium chicken broth
   1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
   1 envelope (1 1/4 ounces) taco seasoning mix (
   1 can (15 to 16 ounces) navy beans, rinsed and drained
   1 1/2 teaspoons sugar


1. Remove fat from chicken. Cut chicken into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven
about 3 minutes, stirring frequently, until brown.
2. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer uncovered about 15 minutes or until chicken is no longer pink in center.

NUTRITION INFORMATION
1 Serving

Calories 225 (Calories from Fat 55)
Fat 6g (Saturated 2g)
Cholesterol 35mg
Sodium 890mg
Carbohydrate 27g (Dietary Fiber 6g)
Protein 22g

% DAILY VALUE: Vitamin A 8%; Vitamin C
10%; Calcium 10%; Iron 20%

DIET EXCHANGES: 1 Starch, 2 Lean Meat,
2 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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THE PARTICULARS ON POULTRY
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