Mexican Chicken Minestrone
Need a healthy, low-fat dinner? Make this slightly spicy chicken soup. It cooks up in half an hour!
Ingredients
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12 oz skinless, boneless chicken breast halves, cut into bite-size pieces
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1 tsp chili powder
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2 cloves garlic, minced
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1 Tbsp vegetable oil
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2 (14 oz) cans low-sodium chicken broth
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1 (15 oz) can black beans, rinsed
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1 cup frozen corn
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1 cup dried pipette or elbow macaroni
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1 (14 oz) can Mexican-style stewed tomatoes, cut up
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Cilantro sprigs
Directions
1.
In a bowl, toss chicken with chili powder. In a 4-quart pot or Dutch oven, cook garlic in hot oil over medium heat for 15 sec and add chicken. Cook, stirring, 3 min.
2.
Add broth, 1- cups water, beans and corn. Bring to a boil, stirring frequently. Stir in pasta. Reduce heat and simmer, covered, 10 min or until pasta is tender, stirring occasionally.
3.
Stir in tomatoes; heat through. Top each serving with cilantro. Serves 6.
Nutrition information
Calories 260, Total Fat 3.5 g, Saturated Fat .5 g, Cholesterol 33 mg, Sodium 727 mg, Carbohydrate 34 g, Fiber 5 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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