We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!

Fiesta Chicken Soup

Lholford
Lholford Posts: 34 Member
edited September 2024 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.

Replies

  • wagner78
    wagner78 Posts: 72 Member
    bump
  • jencoz04
    jencoz04 Posts: 67 Member
    looks yummy
  • eeeekie
    eeeekie Posts: 1,011 Member
    Do you know the sodium per serving?
  • R_mageddon
    R_mageddon Posts: 68 Member
    Looks delicious, easy and adaptable for the crockpot...my kind of recipe!
  • ShellyMacchi
    ShellyMacchi Posts: 975 Member
    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
    Sounds super good! But what is the refried beans like in a soup?
  • Lholford
    Lholford Posts: 34 Member
    Sodium as is would 1060g per serving. Just use low salt/no salt items
  • Lholford
    Lholford Posts: 34 Member
    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
    bumb
  • previn84
    previn84 Posts: 48
    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
    bump
  • KeriA
    KeriA Posts: 3,361 Member
    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
    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
    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
    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
    yum!
  • GuamGrly
    GuamGrly Posts: 600 Member
    Bump
  • alwaysenl
    alwaysenl Posts: 197 Member
    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
    Bump
  • DaisyAguilar4
    DaisyAguilar4 Posts: 41
    BUMP
  • godsrose
    godsrose Posts: 96 Member
    bump
  • nurse_christieyne
    nurse_christieyne Posts: 231
    bump.
This discussion has been closed.

Categories