Serves: 6
Total Calories: 363
1. Remove fat from chicken. Cut chicken into 1/2-inch pieces. Spray 4-quart Dutch oven with cooking spray heat over medium-high heat. Cook chicken in Dutch oven about 3 minutes, stirring frequently, until brown.
2. Stir in remaining ingredients. Heat to boiling reduce heat to low. Simmer uncovered about 15 minutes or until chicken is no longer pink in center.
NUTRITION INFORMATION
1 Serving
Calories 225 (Calories from Fat 55)
Fat 6g (Saturated 2g)
Cholesterol 35mg
Sodium 890mg
Carbohydrate 27g (Dietary Fiber 6g)
Protein 22g
% DAILY VALUE: Vitamin A 8% Vitamin C 10% Calcium 10% Iron 20%
DIET EXCHANGES: 1 Starch, 2 Lean Meat,
2 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Border Chicken & Bean Soup recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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