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Rio Grande Chicken Soup |
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Serves: 6 Print this Recipeprep: 10 min cook: 15 min 1 can (14 1/2 ounces) ready-to-serve chicken broth 1 can (28 ounces) whole tomatoes, undrained 1 jar (16 ounces) thick 'n chunky salsa (2 cups) 2-3 teaspoons chili powder 1/2 16-ounce bag frozen corn, broccoli and red peppers(or other combination) 1 cup uncooked cavatappi pasta (3 ounces) 2 cups cut-up cooked chicken 1/4 cup chopped fresh parsley 1. Heat broth, tomatoes, salsa and chili powder to boiling in 4-quart Dutch oven, breaking up tomatoes. Stir in frozen vegetables and pasta. Heat to boiling; reduce heat. 2. Simmer uncovered about 12 minutes, stirring occasionally, until pasta and vegetables are tender. Stir in chicken and parsley; cook until hot. wing it! Change the flavor profile of this soup by varying the salsa. Use hot salsa if you love the heat, medium if you like a little heat or mild if you don't want any heat. 1 SERVING: Calories 225 (Calories from Fat 45); Fat 5g (Saturated 1g); Cholesterol 40mg; Sodium 960mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 20g * % DAILY VALUE: Vitamin A 36%; Vitamin C 34%; Calcium 8%; Iron 18% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 2 Lean Meat * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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