Sunday, September 5, 2010

Fast and Easy Southwest Chicken Soup

So quick and easy to make. Love love love it! It's a little higher in calories per serving, but as long as you watch your portion size and realize that it's very filling on it's own, you'll be fine.

2 cloved garlic, chopped
1 onion, chopped
1 lb. boneless, skinless chicken breasts, cut into 1-in pieces
2 cans pinto beans, rinsed and drained
28 oz can diced tomatoes
4 oz can chilies, chopped
1 can of corn
1 t garlic powder
1 t onion powder
1 t Mrs. Dash
1/2 C (or more to taste) cooked white rice

1/4 C chopped cilantro
1/2 C plain greek yogurt (or sour cream)
1/2 C nonfat shredded cheddar cheese

Cook garlic and onion in nonstick pot for 3 minutes or until limp. add remaining ingredients and cook for 15 minutes or until heated through. Sprinkle soup with toppings and serve with tortilla chips.

Serves 8

Nutrition Facts (not including tortilla chips - I used Lays Baked tortilla chips)

Serving Size 450 g
Calories 666
Calories from Fat 89
Total Fat 9.9g 15%
Saturated Fat 3.4g 17%
Cholesterol 59mg 20%
Sodium 517mg 22%
Total Carbohydrates 98.0g 33%
Dietary Fiber 21.3g 85%
Sugars 12.8g
Protein 46.9g
Vitamin A 94%
Vitamin C 42%
Calcium 23%
Iron 41%

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