Anita's Tried & True Heart Healthy Recipes

Santa Fe Chicken & Rice Soup

Adapted from
10 servings

4 c low sodium chicken broth 1 c picante sauce 
1 med carrot, sliced 1/4 tsp garlic powder 
1 1/2 c canned corn, drained 15 ozs canned dark red kidney beans, drained 
1 1/2 c long-grain white rice, cooked 4 ozs chicken breast strips, cooked and cubed 
In a stock pot, combine broth, carrots, corn, and cooked rice. Heat to a boil. Cover and simmer over low heat for five minutes, or until vegetables are tender. Add picante sauce, garlic powder, beans, and chicken. Cook until heated through.
Nutritional Analysis per serving (10 servings total)
Calories 180   %CFF 4 %
Total Fat 0.6 g   Saturated Fat 0.0 mg
Protein 8 g   Cholesterol 9 g
Carbohydrates 36 g   Sodium 592 mg
Sugars 3 g   Fiber 4 g
2.8 WW Points
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Rated by 13 users (4.5)

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