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Nacho Chicken Soup

30 ounces canned no-salt-added pinto beans -- undrained -- 2 cans
4 cups cooked diced chicken breast -- thawed if frozen
2 cups low-sodium chicken broth
14 1/2 ounces canned peeled tomato wedges -- undrained
11 ounces salsa -- (1 1/4 cups)
10 ounces diced tomatoes and green chiles -- undrained
1 1/2 cups shredded reduced-fat Cheddar cheese -- (6 ounces)
Low-fat tortilla chips (optional)

Place pinto beans in a food processor; process until smooth. Spoon bean puree into a large Dutch oven. Add chicken and next 4 ingredients; stir well. Cook over medium heat 15 minutes or until thoroughly heated. Ladle soup into bowls; top each with about 3 tablespoons cheese. Serve with low-fat tortilla chips, if desired (chips not included in analysis). Yield: 7 (1 1/2-cup) servings.

If you need to reduce the sodium, use 1 (14 1/2-ounce) can no-salt-added tomatoes. Look for packages of frozen diced, cooked chicken in the freezer section of your grocery.

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