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Southwestern Chicken Soup |
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Serves: 6 Print this RecipeThis is the first recipe I've ever devised in its entirety. I like it a little spicy, but it can easily be modified to suit anyone's tastes. Joe Greenough Bedford, Texas This tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. 1 (10 1/2-ounce) can condensed beef broth 2 (6-ounce) cans tomato paste 1 (15 1/2-ounce) can kidney beans, rinsed and drained 1 (11-ounce) can Mexicorn, drained 1-1/2 cups diced cooked chicken 3 green onions, sliced 2 to 3 tablespoons chili powder 1 (4-ounce) can chopped green chilies 1-2/3 cups water In a large saucepan, combine beef broth and tomato paste. Add remaining ingredients. Cover and simmer for 20 minutes. Diabetic Exchanges: One serving (prepared with low-sodium beef broth and salt-free tomato paste) equals 1-1/2 starch, 1-1/2 lean meat, 1 vegetable; also, 224 calories, 631 mg sodium, 21 mg cholesterol, 32 gm carbohydrate, 20 gm protein, 3 gm fat. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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