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South of the Border Slim Soup Recipe

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This recipe for South of the Border Slim Soup, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Marge Peters
Added: Monday, November 2, 2009
Category:
Category:
Ingredients:  
Ingredients:  
1 can chicken broth
1 onion diced
2 cloves of garlic, minced
1/2 chicken breast cubed

16 oz. can fat free refried beans
15 oz. can black beans, rinsed and drained
15 oz. can Mexicorn
16 oz. jar salsa
1 c. water
1 rounded t. chili powder
1/2 t. cumin

Reduced fat Kraft Cheddar Cheese
Corn chips (optional)
Directions:
Directions:
Combine broth, onion, garlic, and chicken breast if uncooked. Simmer 10 minutes.

Add refried beans, black beans, Mexicorn, salsa, water, chili powder, cumin and chicken breast if it was precooked. Simmer all for 10 minutes.

Add cheddar cheese and cook over low heat, stirring until melted.

Top each serving with more cheese and if so desired, add some crumbled corn chips.

1 cup serving equals 7 g fat (4 g saturated), 290 calories, 30 mg cholesterol, 36 g carbohydrate, 9 gm fiber, 23 g. protein
Personal Notes:
Personal Notes:
Marge credits Donna Newberry with this recipe and says it is "very good"!

 

 

 

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