Fiesta Chicken Soup

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Lholford
Lholford Posts: 34 Member
in Recipes
1 16-ounce can refried beans, fat free
1 14 1/2-ounce can chicken broth, fat free
1 5-ounce can chunk breast of chicken, fat free
1 11-ounce can corn with liquid
1 cup chunky salsa
1 15 1/2-ounce can black beans, drained and rinsed
1/2 cup light cheddar cheese

*Combine all ingredients ecept cheese and boil.
*Decrease heat to low and simmer for 10 minutes.
*Add cheese, stirring until melted

Makes 8 servings
152 calories/ 2g fat/ 7g fiber

Lana's notes: This is also a great way to use leftover turkey during the holidays. I have to double and triple this quite often when I make it.
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  • wagner78
    wagner78 Posts: 72 Member
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    bump
  • jencoz04
    jencoz04 Posts: 67 Member
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    looks yummy
  • eeeekie
    eeeekie Posts: 1,011 Member
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    Do you know the sodium per serving?
  • R_mageddon
    R_mageddon Posts: 68 Member
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    Looks delicious, easy and adaptable for the crockpot...my kind of recipe!
  • ShellyMacchi
    ShellyMacchi Posts: 975 Member
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    yum.. nice and easy... if i use fresh salsa, no salt added beans etc, and use frozen instead of canned corn sounds like something that would work for me as low sodium as well!
    thanks!
  • Trezzy
    Trezzy Posts: 52 Member
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    Sounds super good! But what is the refried beans like in a soup?
  • Lholford
    Lholford Posts: 34 Member
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    Sodium as is would 1060g per serving. Just use low salt/no salt items
  • Lholford
    Lholford Posts: 34 Member
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    Trust me. The refried beans just give it a bit more thickness and chunkiness. This is a soup even your kids will eat.
  • sburt1
    sburt1 Posts: 51 Member
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    bumb
  • previn84
    previn84 Posts: 48
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    i bet with fresh or frozen ingredients (corn, beans, chicken, salsa) it would probably cut the sodium content and be easier to throw in a slow cooker in the morning to have for dinner. hmmmm.
  • ch178
    ch178 Posts: 364 Member
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    bump
  • KeriA
    KeriA Posts: 3,273 Member
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    Never thought of having refied beans in soup. Good idea. I have to keep the chicken on the side though and cook some fake chicken too for my vegettarian son but it should work. I am looking for something we like as well as my vegetarian chili. Thanks.
    Keri
  • countrydarling1
    countrydarling1 Posts: 386 Member
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    this recipe seems awsome, cant wait to try it! although i think i will use real chicken breast n stead of the canned stuff. U said it makes 8 servings< any guess how mush each serving is?
  • Lholford
    Lholford Posts: 34 Member
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    I believe it's like 1 1/4 cups. I've got all my notes on my original recipe which I'm still trying to find :P (should've put it in my computer I know *sigh*)

    I use leftover roast chicken and holiday turkeys more than anything in this recipe. It's a great way to get rid of leftovers.

    I'll post the stats as soon as I find it.
  • holli_blue
    holli_blue Posts: 4 Member
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    I made this last night with 2 chicken breast instead of the chunk chicken, also used frozen corn and not canned... It was awesome!! Thanks!
  • Natalie_Bee
    Natalie_Bee Posts: 17
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    yum!
  • GuamGrly
    GuamGrly Posts: 600 Member
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    Bump
  • alwaysenl
    alwaysenl Posts: 197 Member
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    This does sound really yummy!! But, I too think I would have to lower the sodium content though...use some frozen veggies and fresh chicken breast instead of canned. But, definitely want to try this! I love the crock-pot idea too! Thanks 4 sharing!
  • rkdesmond
    rkdesmond Posts: 23
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    Bump
  • DaisyAguilar4
    DaisyAguilar4 Posts: 41
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    BUMP

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