[CyberTOPS] Mexican Chicken Soup

[Marguerite Rodgers]

This is a great recipe!  I adapted it from my Southern Living slow-cooker
book.  I had some leftover chicken to use up and wanted something Mexican.
The original recipe called for 2 chicken breasts.  I probably had at least 3
cups of cooked chicken and I dumped it all in. The original recipe called
for 10-3/4 tomato puree, I used 6 oz. tomato paste and a can of tomatoes. I
added the black beans, because I love black beans!  You could also add
garbanzos or other beans as well.  I served with some cheese on top and
tortilla chips.  It's very filling, low-calorie and low-fat.

The sodium listed below is for REGULAR chicken broth. Use low-sodium to
reduce that.

* Exported from MasterCook *

                           Mexican Chicken Soup

Recipe By     :
Serving Size  : 10
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  cooked chicken -- chopped
  10            ounces  frozen corn kernels
  1              large  onion -- chopped
  2             cloves  garlic -- pressed
  28            ounces  chicken broth -- low sodium
  6             ounces  tomato paste
  15            ounces  tomatoes, canned
  10            ounces  Ro-Tel
  15            ounces  canned black beans -- drained
     3/4      teaspoon  salt
  2          teaspoons  ground cumin
  1           teaspoon  chili powder
     1/4      teaspoon  black pepper

Dump all into a slow cooker and cook on high for 6 hrs.

Or, put in a large pot and cook on the stove for a couple of hours.

Serve with grated cheese on top, and/or with tortilla chips.  Can spice up
with salsa.

Yield:
  "10 cups"
                                    - - - - - - - - - - - - - - - - - - -

Per serving: 156 Calories (kcal); 3g Total Fat; (14% calories from fat); 15g
Protein; 19g Carbohydrate; 24mg Cholesterol; 884mg Sodium
Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : You can use more chicken if desired.  Or, start with boneless
chicken breasts, cubed.  Use low-sodium chicken broth.  I used Swanson in
the box.

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Marguerite Rodgers (South Arkansas, USA)
TOPS Area Captain, Member of #AR 140, El Dorado
Blog: http://stitchingniche.blogspot.com/
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