Chicken Burrito Soup Recipe

Notes:

WW Points: 3 per serving

Per serving: 262 Cal, 2g Fat, 20g Pro, 41g Carb, 452mg Sod, 60mg Calc, 5g Fib

Freezes well!

Servings: 4 (1 ½ cup)

Ingredients:
2 cups fat-free chicken broth
1 cup water
2 teaspoons taco seasoning
¼ teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
¼ cup chopped red bell pepper
¼ cup chopped green bell pepper
½ cup chopped onion
1 cup diced cooked chicken breast (5 ounces)
6 ounces red kidney beans, rinsed and drained (8 oz. can)
1 cup stewed tomatoes, coarsely chopped and undrained
1 ½ ounces uncooked noodles (1 cup cooked)

Directions:
In a large saucepan, combine chicken broth, water, taco seasoning, garlic and parsley flakes. Add corn, peppers, onion, chicken, 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.

Submitted by:
Debbi

 

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Tags: Soups

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This entry was posted on Sunday, February 1st, 2009 at 5:35 am and is filed under Weight Watchers recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.