Anita's Tried & True Heart Healthy Recipes

Taco Soup

Adapted from
10 servings

1 1/2 lbs ground chicken breast skinless 15 ozs no-salt added stewed tomatoes, undrained 
1 c onions, chopped 15 ozs no-salt-added tomato sauce 
1 c bell peppers, chopped 15 ozs canned dark red kidney beans, drained 
1 1/4 ozs low-sodium taco seasoning mix 15 ozs canned pinto beans, drained 
2 c water 16 ozs salsa 
In a three quart saucepan, cook chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in seasoning mix, water, tomatoes, tomato sauce, beans, and salsa. Continue cooking until mixture comes to a full boil; reduce heat to low. Simmer 30 minutes, or until flavors are blended.
Nutritional Analysis per serving (10 servings total)
Calories 216   %CFF 11 %
Total Fat 2 g   Saturated Fat 0 mg
Protein 21 g   Cholesterol 39 g
Carbohydrates 24 g   Sodium 708 mg
Sugars 7 g   Fiber 8 g
3.2 WW Points
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Rated by 2 users (5.0)

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