Anita's Tried & True Heart Healthy Recipes

Bean Mexican Soup

Adapted from
6 servings

1/2 lb ground chicken breast skinless, cooked 15 1/2 ozs canned red beans, drained and rinsed 
1/2 c onions, chopped 15 ozs canned dark red kidney beans, drained and rinsed 
1/2 c bell peppers, chopped 14 1/2 ozs no-salt-added whole tomatoes, pureed 
1 1/4 ozs low-sodium taco seasoning mix 1 c water 
8 ozs taco sauce  
In a skillet, cook chicken, onions, and peppers until vegetables are tender and meat is no longer pink. Add taco seasoning mix, taco sauce, beans, pureed tomatoes, and water. Simmer for 30 minutes.
Nutritional Analysis per serving (6 servings total)
Calories 224   %CFF 7 %
Total Fat 2 g   Saturated Fat 0 mg
Protein 17 g   Cholesterol 22 g
Carbohydrates 29 g   Sodium 904 mg
Sugars 6 g   Fiber 9 g
3.5 WW Points
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