"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Burrito Soup Recipe

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This recipe for Chicken Burrito Soup, by , is from Recipes for the Bariatric Patient, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karine Hockman
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups fat-free chicken broth (one 16 oz. can)
1 cup water
2 tsp. taco seasoning
1/4 tsp. dried minced garlic
1 tsp. dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1 cup diced cooked chicken breast (5 oz.)
6 oz. red kidney beans, rinsed and drained
1 cup stewed tomatoes, chopped and undrained
1 1/2 oz. uncooked noodles (1 cup cooked)

Directions:
Directions:
In a large saucepan, combine chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally. Freezes well.

Number Of Servings:
Number Of Servings:
4 - 1 1/2 cup servings

 

 

 

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