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Low Fat Chicken, Rice and Bean Soup

  • 25minutes

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Source: lowfatcooking.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 cup sliced baby carrots

  3. 1/2 medium red pepper, chopped

  4. 4 cups fat-free, low-sodium chicken broth

  5. 1 cup low-sodium salsa

  6. 1 15-ounce can reduced-sodium black beans, drained and rinsed

  7. 1 can white beans, drained and rinsed

  8. 1 bag microwavable whole-grain rice (2 cups)

  9. 2 cups cooked white-meat chicken

Instructions Jump to Ingredients ↑

  1. Heat a tsp of oil in Dutch oven on medium heat. Sauté onions, carrots and pepper for 3-4 minutes. Add chicken broth, salsa and beans. Bring to a boil, then cover and simmer for 15 minutes. Microwave rice for 60 seconds, then add to soup. Cover and cook for 5 minutes. Stir in chicken and cook for 2 minutes, until chicken is heated through.

  2. Serves 8 Per Serving: Calories 243, Calories from Fat 26, Total Fat 2.9g (sat 0.8g), Cholesterol 31mg, Sodium 275mg, Carbohydrate 36.1g, Fiber 7.1g, Protein 18.2g

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