I stirred up this dish to surprise my husband, Cliff, who loves anything Mexican-even soup! I left out the tortillas, but you'll see I included just about everything else that makes burritos such a popular choice. This soup is colorful, full of flavor, and fills your house with a wonderful spicy fragrance. Serves 4 (1 1/2 cups)
2 cups (one 16- ounce can) Healthy Request Chicken Broth. 1 cup water 2 teaspoons taco seasoning 1/4 teaspoon dried minced garlic 1 teaspoon dried parsley flakes 1 cup frozen whole-kernel corn, thawed 1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1/2 cup chopped onion 1 cup (5 ounces)diced cooked chicken breast 6 ounces(one 8 ounce can) red kidney beans, rinsed and drained 1 cup (one 8-ounce can) stewed tomatoes, coarsely chopped and undrained Scant 1 cup (1 1/2 ounces) uncooked noodles
In a large saucepan, combine chicken broth, water, taco seasoning,garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally.
HINTS: 1. Thaw corn by placing in a colander and rinsing under hot water for one minute.
2. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.
Each serving equals:
HE: 2 protein 1 Bread 1 vegetable 8 optional calories
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