SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Mexi Chicken Soup

Makes: 6 servings

Start to Finish 30 mins

Ingredients

1 32 ounce boxreduced-sodium chicken broth
1 15 ounce canblack beans, rinsed and drained
1 15 ounce cangolden hominy, rinsed and drained
1 cup bottled salsa
1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
1 4 ounce candiced green chiles
1 tablespoon chili powder
1 teaspoon ground cumin
2 1/2 cups chopped cooked chicken
Snipped fresh herbs (optional)

Directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

Nutrition Facts (Mexi Chicken Soup)

Servings Per Recipe 6,
cal. (kcal) 240,
Fat, total (g) 6,
chol. (mg) 52,
sat. fat (g) 1,
carb. (g) 25,
Monosaturated fat (g) 2,
Polyunsaturated fat (g) 1,
fiber (g) 7,
sugar (g) 3,
pro. (g) 25,
vit. A (IU) 729,
vit. C (mg) 7,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 7,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 8,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 1060,
Potassium (mg) 489,
calcium (mg) 101,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe